Salmon Crudo is always a crowd pleaser. It is very easy to make as long as you can find good quality sushi grade Salmon.
Once the salmon is very thinly sliced you can dress it up with different options: scallions or chives, a few sprinkles of sesame seeds for a nutty crunch (crispy bread crumbs work perfectly well too!), capers, dill or any type of herb you like to pair with this type of fish... the possibilities are endless. Don’t forget the extra virgin olive oil, nice flaky sea salt and a crack of black pepper.... Have fun!
Bon appétit! :))
Recipe credits: Rafaella Sargi
1 pound Fresh Raw Sushi Grade Wild Caught Salmon (skinless)
2 scallions, finely chopped
2 Tablespoons capers
1 Tablespoons toasted sesame seeds
1 Tablespoon of Nigella seeds
2 Tablespoons extra virgin olive oil
2 lemons, cut in small wedges
You will need food safe plastic wrap and a very sharp knife.
Tightly envelop the salmon with plastic wrap and place in the freezer for 30 minutes. (This will help you cut thin slices for the crudo).
Cut the salmon into very thin slices and place them on the serving dish then into the fridge for 1 hour.
Before serving, top the thinly sliced salmon with scallions, capers, sesame seeds, nigella seeds, drizzle the extra virgin olive oil and season with salt and black pepper.
Serve with lemon wedges.