4 servings4 x 125g or 250g Campania Buffalo Mozzarella PDO
200g wild smoked salmon
160g yellow and read cherry tomatoes
20g basil (with small leaves)
10g Sakura shoots
20g Bufala EVO Oil
Lime juice, as needed
Salt, as needed
StepsCut the Campania Buffalo Mozzarella PDO so that you can stuff part of the smoked salmon in its centre.
Cut and season the tomatoes with EVO Oil, lime juice and salt.
Place the remaining salmon cascading down the Mozzarella sides.
Garnish with the shoots and serve.