Swordfish tartare with dill dressing

chef

Leonardo Pellacani

Gluten-free

Gluten-free

Serve 6

Cut cubes of  the smoked swordfish  and the tomatoes . Arrange the lamb's lettuce on the bottom of the plate and on top the swordfish with the tomatoes . Prepare a dressing by mixing the yogurt with the fresh chopped dill, then dress the swordfish with it. Finish with a drizzle of extra virgin olive oil, pink pepper and a sprig of fennel.