Smoked Swordfish Carpaccio with Apple, Rocket, Pomegranate and Grana Padano PDO
Difficulty Easy
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Preparation  15 min
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Servings for  4 per.
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Smoked swordfish carpaccio is an elegant starter that brings together delicate flavours and contrasting textures in a fresh, colourful dish. In this version, the smoked swordfish is complemented by crisp apple, the slightly peppery flavour of rocket, the sweetness of pomegranate and shavings of Grana Padano PDO, creating a beautifully balanced combination. Particularly suited to late summer and autumn, when apples and pomegranates are in season, this is a simple yet impressive dish that makes an elegant addition to any table.
Ingredients
300g thinly sliced smoked swordfish
2 crisp apples
80g fresh rocket
1 pomegranate
100g Grana Padano PDO shavings
1 lemon, juice and zest
4 tbsp extra virgin olive oil
Freshly ground black pepper, to taste
Salt, to taste
Method
Wash the rocket thoroughly and pat dry. Cut the pomegranate in half and remove the seeds, discarding any white pith. Wash the apples and slice them very thinly, leaving the skin on.
To make the dressing, whisk together the lemon juice and extra virgin olive oil in a small bowl. Add a little grated lemon zest, freshly ground black pepper and a pinch of salt, then whisk until combined.
Arrange the smoked swordfish on a large serving platter or divide between individual plates, slightly overlapping the slices.
Add the rocket, thinly sliced apple and pomegranate seeds, distributing them evenly over the swordfish.
Finish with the Grana Padano PDO shavings and drizzle over the prepared dressing. Leave to rest for a few minutes before serving to allow the flavours to come together.
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