- 200g of fresh salmon filets
- 100g of fresh creamy cheese
- Ficacci typical Napoletana recipe - 150g
- fennel sprouts
- Romeo extra virgin olive oil
In a frying pan heat a drizzle of Romeo olive oil adding the Salmon filets until golden. Pit the olives manually cutting them into pieces with a knive. Add the pieces of olives to a creamy cheese until they become a paste. Serve using a shallow dish, place the cream as the bottom and following the salmon fillets. Repeat the process until you reach the desired height, garnishing with fennel sprouts and a drop of Romeo oil and... Buon Appetito!