A culinary creation that unites simplicity and refinement. Fresh robiola pairs with smoked Scottish salmon, brightened by lemon juice and pink peppercorns, creating an elegant mousse that is ideal as an aperitivo dip.
Ingredients
- 150 g fresh robiola
- 50 g smoked salmon
- Pink peppercorns
- Lemon juice, as needed
- Volpe SALATì with Chives, to serve
Method
- Soften the robiola with a fork in a bowl.
- Finely chop the salmon with a knife and add it to the robiola.
- Add a few drops of lemon juice and a grinding of pink pepper, mixing well until you have an even mousse.
- Transfer the mousse to a small bowl and serve with the SALATì with Chives biscuits.
Recommended pairings
Wines: Prosecco Superiore di Valdobbiadene DOCG, Vermentino di Gallura DOCG, Gewürztraminer Alto Adige DOC. Cocktails: Dry Vodka Martini, Gin Fizz, Paloma.