(ARCHIVE) | SALMON CRUDO
- 3 ozking salmon(ARCHIVE) | SALMON CRUDO
- 1/4 tspmaldon sea salt(ARCHIVE) | SALMON CRUDO
- 2 tbspVinaigrette – Lemon Caperrecipe(ARCHIVE) | SALMON CRUDO
- 10 slicesenglish cucumberwashedtrimmed1/16″ slices
- 1 tbspsmoked trout roe(ARCHIVE) | SALMON CRUDO
- 10 leavesfresh dillleaves
- 1
Slice salmon with a very sharp knife into (ten) 1/4" thin pieces. Season each slice with sea salt.
- 2
Lay salmon onto the plate, following the curvature of the plate, leaving 1" rim around the edge of the plate.
- 3
Spoon Lemon Caper Vinaigrette over salmon, ensuring even distribution of Vinaigrette onto each slice.
- 4
Place a slice of cucumber on top of each slice of salmon.
- 5
Spoon smoked trout roe over top each slice of salmon, ensuring even distribution of roe onto each slice.
- 6
Garnish with dill evenly distributed over the top of the dish, as shown in the photo.
Description
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Serving Size
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