Pearled Barley salad with smoked salmon and parsley
Ingredients for 4 people
250g of Pearled Barley, 150 g of butter, 150g of smoked salmon, 1 teaspoon of parsley finely diced, fine sea salt, 2 tablespoons of extra virgin olive oil, white fresh ground pepper.
Wash the Pearled Barley to eliminate impurities, than drain. Put approximately 2 litres of fresh water in a pot, bring to the boil, then add the Pearled Barley, a tablespoon of sea salt and let it cook for 20 minutes. Drain, season with a tablespoon of extra virgin olive oil, stir and let it cool in the fridge.
In the meantime, in a saucepan warm up the butter and when it foams, add the smoked salmon finely diced. Brown for 2 minutes, then add the Pearled Barley, stir and let toss for 1 minute. Dress with 1 teaspoon of parsley finely diced, season with 1 tablespoon of extra virgin olive oil and stir. Let it cool and serve.