Salsa Verde con Saumon

Salsa Verde with Salmon


Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Italian Regional Cookbook

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.


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


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