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.