Swordfish carpaccio with yellow tomatoes, mixed salad and bread chips

Ingredients for 4 portions
  1. 320g smoked swordfish
  2. 120g Yellow Mid-Dried Cherry Tomatoes in Sunflower Oil
  3. q.s. mixed salad
  4. 16 chips of bread
  5. q.s. Extra-Virgin Olive Oil

  • Cut the bread in a slicer and leave it for a few hours in a warm area of the kitchen.

  • Place the mixed salad on a plate and lay down on it the slices of swordfish.

  • Garnish with yellow cherry tomatoes, bread, oil and decorate with ruby glaze. Serve.