Time: 1 ora
Difficulty: Facile

Not everyone likes raw fish, but if you want to dare to prepare a delicacy, this is the one for you.

Characteristics: highly appreciated both raw and cooked, fresh salmon meat is an excellent source of nutritional properties, one of the most loved and sought-after varieties of fish, a friend of health, mood, beauty and even the figure.
It is distinguished by its characteristic orange color, it is rich in polyunsaturated fatty acids, useful for insulating the body and maintaining constant internal temperatures.
Salmon is a good source of proteins, vitamins (vitamin B6, vitamin B12, thiamine, niacin), mineral salts (phosphorus, selenium) and omega 3 fatty acids.
Historical notes:
The ancient Romans called it 'Salmo Salar', from the verb to climb, obviously referring to their incredible journey in fresh and salt water. Salmon is in fact a fish that is born in rivers, goes down to the sea and then goes up them again in a long and tiring journey against the current, to go and lay its eggs.
A noble fish, intercepted in large quantities by fishing boats in the Norwegian Sea, it is in fact a fish typical of the cold seas of the north
Note:
Today intensive farming does not do justice to the quality of salmon meat, so it is advisable to look for salvaged salmon.

Ingredients for 6 people:
750 g of wild salmon fillet or salmon trout, frozen
1 shallot
1 bunch of dill
fresh ginger
ground black pepper
fine salt
sesame seeds

For the truffle bread:
500 g Molino dalla Giovanna gluten-free and lactose-free bread and pizza mix
400 g water
18 g fresh yeast
20 g apple cider vinegar
20 g acacia honey
50 g Extra virgin olive oil
a pinch of ground black pepper
15 g fine salt
20 g permitted truffle oil
8 g permitted black truffle pâté

Preparation method:
Place the bread mix in a bowl and mix with your hands to oxygenate the flour; in a second bowl, dissolve the yeast and honey in the water, then add the resulting liquid to the bread mix and incorporate it. Work with your hands, then add the truffle oil, vinegar, pepper and salt, and work quickly to complete the dough; shape it into a loaf on a lightly floured surface. Place it on a baking tray lined with baking paper and let it rise for 1 hour and 30 minutes, then bake in a hot oven at 200 °C for about 30 minutes. Once cooked, take the truffle bread out of the oven and let it rest at room temperature for 1 hour.
Remove the bones from the fish fillet and cut it first into regular cubes and then, with a heavy-bladed knife, chop it until it has a consistency similar to that of tartare, but with a larger grain. Transfer the preparation to a bowl and season it with grated ginger, the dill washed and chopped with your fingers and a pinch of salt and pepper. Mix everything together carefully, then divide the preparation into individual plates, placing it in a circular pastry cutter to give the crudités a regular shape; press lightly to compact them, then remove the pastry cutter and sprinkle with sesame seeds. Complete the center with 1 teaspoon of truffle paté and garnish with a sprig of dill and a few strips of ginger. Serve.