As part of our Follador & Food 2025 series, we return to the welcoming kitchen of Il Barco Restaurant, where Chef Rudy continues to impress with his ability to balance tradition and creativity.

In our previous dish, we celebrated the richness of local Venetian cuisine, spotlighting a classic from the region: Risotto al Radicchio di Treviso con Mazzancolle Nostrane. This time, Chef Rudy takes a different approach — showcasing his culinary skill through global ingredients and international inspiration, all while staying true to the heart of Italian cooking.

The result is a dish that’s vibrant, refined, and full of personality — a modern expression of Italian innovation paired with Follador Prosecco, where global flavours meet timeless elegance.

The Dish: Marinated Salmon Sashimi on Avocado and Red Beet Tartare

A refined yet playful dish that blends delicate textures and bold flavour contrasts. The marinated Norwegian salmon, sliced sashimi-style and artfully shaped into a rose, is placed on a bed of thinly sliced beetroot and lime-dressed avocado tartare. Finished with a spoonful of herring roe and a drizzle of extra virgin olive oil, this plate is as visually stunning as it is delicious.

 

Ingredients for 4 servings:

500 g Norwegian salmon fillet

500 g coarse salt

500 g brown sugar

1 Tropea red onion

2 vine tomatoes

2 boiled beetroots

1 ripe avocado

1 jar of herring roe

1 lime

Extra virgin olive oil

Salt, to taste

Preparation:

To begin, mix the coarse salt and brown sugar, then completely cover the salmon fillet with this mixture. Let it marinate in the fridge for 48 hours. Once the time has passed, rinse the salmon under running water to remove any excess salt and sugar, then pat it dry with a paper towel.

Meanwhile, prepare the avocado tartare. Dice the avocado, tomatoes, and red onion into small pieces and season with lime juice, extra virgin olive oil, and a pinch of salt. 

For serving, slice the beetroots into thin slices and arrange them as a base. Cut the marinated salmon into sashimi-style slices and shape them into a rose. Place the avocado tartare on top of the beetroot slices, then add the salmon. To finish, garnish with the herring roe and a drizzle of extra virgin olive oil.

The Perfect Pairing: Cru Torri di Credazzo Extra Dry

To complement the sweet and savoury richness of the salmon and beetroot, Follador’s Cru Torri di Credazzo Extra Dry was the natural pairing. With its elegant floral bouquet and refined sparkle, it enhances the dish’s freshness while bringing out the delicate sweetness of the marinated fish. A sip reveals subtle notes of white flowers and citrus, which linger gently on the palate — echoing the brightness of the tartare.

Meet the Team Behind the Dish

This creation was brought to life by Chef Rudy, known for his artistry and attention to balance, and presented with pride at Il Barco Restaurant. Alongside him, the ever-passionate Daniele Milani, the restaurant's owner, continues to share Follador’s vision for exquisite wine and food experiences rooted in the heart of Veneto.