Description
A fresh and elegant appetizer featuring sushi-grade salmon diced into uniform cubes and tossed with a zesty lemon-caper emulsion. Perfectly balanced between rich fats and bright acidity.
Ingredients
Scale
- 1 lb sushi-grade salmon fillet, skin and bones removed
- 2 tablespoons shallots, finely minced
- 1 tablespoon capers, drained and minced
- 1 tablespoon cornichons, finely diced
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Place the salmon fillet in the freezer for 15-20 minutes to firm up the flesh.
- Remove the salmon and use a sharp knife to cut it into 1/4-inch uniform cubes.
- Finely mince the shallots, capers, and cornichons until they are smaller than the salmon cubes.
- In a small mixing bowl, whisk together the lemon juice and olive oil until emulsified.
- Add the diced salmon, minced aromatics, and chopped chives to the bowl.
- Gently fold the ingredients together with a spatula until evenly coated, avoiding over-mixing.
- Season with salt and black pepper to taste.
- Spoon the mixture into a ring mold or small bowl and press gently to shape.
- Carefully remove the mold and serve immediately with toasted crostini or cucumber slices.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Raw Assembly
- Cuisine: French-Fusion