Salmon tartar seasoned with vermouth and Arbequina olive oil with oak smoke.
- 2 avocados mature but firm
- 1 spring onion
- 2 loins salmon fresh
- Dry Vermouth
- Castillo de Canena Arbequina Olive Oil with Oak Smoke
- Sprouts at ease
Cut the avocado into cubes, as well as the spring onion and salmon.
Mix in a bowl seasoning with the vermouth, our smoked oil (Arbequino al Humo de Roble Castillo de Canena) and salt to taste.
Riding with an Aro.