Salmon Crudo

Pane-Bistecca

If you are looking for a fine starter, then you should keep an eye on this Salmon Crudo. It’s similar to Fish Carpaccio salmon carpaccio and very refreshing. You can make it as part of an appetizer plate, as I often do, or simply as a big starter on a nice platter.

But, as always when working with raw fish or meat, it needs to be very fresh! So, buy it from a butcher or specialist retailer you can trust. Nowadays you can also buy sushi style salmon in large supermarkets, it works really well.

Prep time

30 min

Rest time

40 min

Cooking time

0 min

Portions

Total time

1 h 10 min

Ingredients

500 g raw Salmon in one piece
Salad Leaves

Dressing

1 Lemon, Juice and Zest
2 tbsp Dill, chopped
2 tbsp Chives, chopped
1 tsp Sugar
4 tbsp Olive Oil
6 pickled Cucumbers, dried and chopped (or Capers)
Pepper
Chili Flakes

Instructions

Step 1

Remove the skin from the salmon with a sharp, pointed knife. Cutting along the skin works very well.

Step 2

Then freeze the salmon for about 40 minutes to make it easier to cut.

Step 3

Cut into thin slices and arrange on a platter on lettuce leaves. If you don’t want to do this, you can also cut the salmon into small cubes and serve them in a bowl. Place the lettuce leaves in small bowls and place the salmon on top.

Step 4

Mix the dressing ingredients together and drizzle over the salmon. Leave to marinate for 20 minutes.

Notes

I made Balsamico Pearls and added them.

Salmon Crudo