Buckwheat salad with smoked salmon
160 g of Hulled Buckwheat Molino Filippini
120 g of smoked salmon
50 g of rocket
1 sprig of dill
70 ml of extra virgin olive oil
1 teaspoon of wasabi
Salt to taste.
Boil the Peeled Buckwheat in abundant salted water for about 15 minutes; drain it, transfer it to a bowl, season with a drizzle of oil and mix to let it cool. Meanwhile, cut the salmon into strips, wash and dry the rocket, peel the mango and cut into strips, chop the dill and dilute a teaspoon of wasabi in 70 ml of extra virgin olive oil. Add the ingredients prepared with buckwheat, season with wasabi oil and ground pepper, and serve immediately or keep it in the refrigerator for up to 20 minutes before serving.
NOTE: You can replace the wasabi oil with oil mixed with lime juice or you can dress the salad with oil only and accompany it with a wasabi-flavored mayonnaise or cream cheese (like Philadelphia).