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Two Fish Tartar served on an aromatic Toast with Ginger and Garlic

Starters and Tidbits A- A+

Preparation Time: MEDIUM
Serves: 4


  • 200g Salmon loins
  • 200g Bass loins
  • 150g Rye bread
  • 1dl Gallo Special Selection Olive Oil
  • Fresh ginger
  • Garlic
  • Basil
  • Rock salt to taste

Dice the fish into small cubes.
Cut the rye bread into rectangles, heat in the oven or in a toaster.
Rub the garlic in the bread while it is still warm and brush some Gallo Special Selection Olive Oil over it.
Mix the fish with part of the chopped basil, fresh juice from the grated ginger and place this in a slightly pressed tube and keep at a cool temperature for at least 30 minutes.
Serve over the toast with the remaining Gallo Special Selection Olive Oil.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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