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Smoked Swordfish Carpaccio

In stock
£26.00
Smoked Swordfish Carpaccio
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A CLASSICALLY SARDINIAN DISH
THAT’S LIGHT AND READY IN NO TIME AT ALL 

Method: 

1. Simply arrange the swordfish carpaccio slices on your favorite serving platter, or on individual plates. ​
 
2. Drizzle over your Sardinian olive oil and add some freshly ground black pepper.​
 
3. Sprinkle rocket leaves on top.​
 
4. Finally, top with some zest and juice from an orange or lemon.

Contents for up to 6: 100g swordfish carpaccio, 250ml Sardinian Extra Virgin Olive Oil and your recipe card.

You’ll need: A bag of rocket and an orange or lemon.

Tip:Sprinkle on the rocket leaves just before serving to keep them fresh and crisp.

Time: 5 minutes.

Wine: We recommend Mandrarossa Costadune' Zibibbo Secco.

May we suggest?