to taste Fresh dill
2 Vine tomatoes
300 g Yoghurt
to taste Wild Fennel
120 g. Lamb’s lettuce
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.