Ingredients Serves 4
10g balsamic vinegar
50g extra virgin olive oil
80g gr fat yogurt
1g of saffron
8 quail eggs
100g of frisee salad
1 bunch of rocket salad
1.With the help of a kitchen knife, chop the salmon very fine removing the skin, the dark meat and the fish bones .
2.Marinate for at least 15 minutes with finely chopped shallots, salt, sugar, balsamic vinegar, 20g extra virgin olive oil and 40g of yogurt.
3.Meanwhile, prepare the sauce with the remaining yogurt mixed with saffron and a pinch of salt.
4.Cook the quail eggs in boiling water with a dash of white vinegar for 2 minutes, then cool immediately in iced water and peeled them.
5.Compose the dish with the help of a mold filling the shapes with the salmon tartare, decorate the dish with the sauce and eggs, add pomegranate to give colour to the dish.
6. Serve with rocket and frisee salad dressed with extra virgin olive oil.