Salsa Verde con Saumon

Name: Salsa Verde con Saumon (Salsa Verde with Salmon)
Yield: Serves 6 to 8
Cuisine: Italian
Ingredients: 50 g/2 oz fresh flat leaf parsley, leaves removed; 2 or 3 salted anchovies; 60 ml/4 tbsp extra virgin olive oil; 2 hard-boiled eggs, shelled and halved; 30 ml/2 tbsp white wine vinegar; 1 garlic clove; 75 ml/5 tbsp soft white breadcrumbs; 15 ml/1 tbsp salted capers; 6-8 oven-baked salmon fillets; 5 ml/1 tsp tomato paste

Salsa Verde with Salmon

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Originating in Piedmont, this sauce now exists in many different variations around the country. It adds a deliciously sharp tang to dishes like boiled meats or poached fish and is especially fabulous served with a classic bollito misto.

Ingredients

2 or 3 salted anchovies
50 g/2 oz fresh flat leaf parsley

Europe
Italy
Piedoment
Sauce
Pescatarian
Mediterranean

Method

Wash and bone the anchovies. Chop the flat leaf parsley, garlic clove, anchovies and capers together very finely, then transfer to a mixing bowl.
Add the soft white breadcrumbs, white wine vinegar and tomato paste, and mix well together.
Remove the egg yolks from the halved hard-boiled eggs and chop them finely, then add to the anchovy mixture. Use th