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Spianatine with smoked swordfish tartare and mint

17/11/2023

Here’s a simple recipe to prepare spianatine with smoked swordfish tartare and mint, a fresh and fragrant appetizer that combines the delicate taste of smoked swordfish with the aroma of mint.

Ingredients

  • 200 g of smoked swordfish
  • Extra virgin olive oil to taste
  • Juice of 1 lemon
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon of desalted and chopped capers
  • 2 tablespoons of pitted and chopped green olives
  • 1 bunch of fresh mint
  • Arabic bread or ready-made spianatine

Preparation

  1. Begin by finely chopping the smoked swordfish with a knife to obtain a tartare.

  2. In a bowl, mix the chopped swordfish with the previously chopped capers and green olives.

  3. Season with extra virgin olive oil, salt, black pepper, and lemon juice. Mix carefully to blend the ingredients.

  4. Wash the mint leaves, dry them and chop them finely, leaving some whole for decoration.

  5. Add the chopped mint to the swordfish tartare and mix gently.

  6. Heat the spianatine in a non-stick pan or in the oven until they are slightly crispy.

  7. Arrange the spianatine on a serving plate, top each with a generous spoonful of smoked swordfish tartare and decorate with whole mint leaves.

  8. Serve immediately, possibly accompanied by lemon wedges on the side.

Curiosity

Smoked swordfish is a prized ingredient that can be used in various preparations, from delicious appetizers to cold first courses. Smoking gives it an intense flavor that matches well with the freshness of citrus and aromatic herbs like mint.

Spianatine with smoked swordfish tartare and mint