Swordfish carpaccio with salad of Annurche apples and rucola

Swordfish carpaccio with salad of Annurche apples and rucola
Ingredients for 4:
- 200 g of smoked swordfish carpaccio
- 5 Annurche apples
- 100 g rucola (rocket salad)
- 20 g extra virgin olive oil
- chives
- salt
For the sauce:
- 100 g low fat yogurt
- 30 g mustard
- 1 clove garlic
- lemon juice
- 20 g extra virgin olive oil
- pepper to taste
- a pinch of salt
Difficulty: easy
Preparation time: 30 minutes
Preparation
Squeeze the garlic clove in a garlic press and put it in a bowl. Add the yogurt, mustard, lemon juice, extra virgin olive oil and a pinch of salt and pepper, then whisk until the sauce is smooth.
Rinse and peel the apples, then slice them thinly horizontally and put them in a bowl with cold water and the peel of the lemon you’ve juiced. After they have soaked for a few minutes, drain and place in a salad bowl.
Add the rucola and the smoked swordfish carpaccio and season with olive oil and salt. Dress with the sauce and garnish with chopped chives.