- 400gr Salmon Fillet
- White Mosto Sacro
- Black Balsamic Vinegar Pearls
- Lemon Oil
- Himalayan Pink Salt
- Pink Pepper
- Fresh Marjoram
Marinate the salmon in a bowl with lemon oil, white Mosto Sacro, Himalayan pink salt and pink pepper.
Cover the bowl and leave it in the fridge for 4 to 6 hours.
Cut the salmon in regular slices, long and subtle, and create roses by rolling 4 of them together.
Dispose the roses on the dish and complete the recipe with Black Balsamic Vinegar Pearls.
Garnish with Fresh Marjoram leaves, few pink pepper grains and other pearls.