📝 About This Recipe
This elegant crudo showcases the buttery texture of premium sushi-grade salmon, elevated by the sharp, briny crunch of flash-fried capers. Inspired by coastal Italian preparation methods, this dish balances rich healthy fats with the bright acidity of lemon and the peppery bite of fresh arugula. It is a sophisticated, no-cook appetizer that celebrates the purity of the sea with every melt-in-your-mouth bite.
🥗 Ingredients
The Fish
- 1 lb Sushi-grade Atlantic Salmon fillet (skinless and pin-bones removed)
The Crispy Elements
- 3 tablespoons Non-pareil capers (drained and patted very dry)
- 1/4 cup Extra virgin olive oil (for frying and drizzling)
- 1 small Shallot (paper-thinly sliced into rings)
The Dressing & Aromatics
- 1 Lemon (zested and juiced)
- 1 teaspoon Maldon sea salt flakes (for finishing)
- 1/2 teaspoon Freshly cracked black pepper (to taste)
- 2 sprigs Fresh dill (fronds picked)
- 1 tablespoon Fresh chives (finely minced)
Plating & Garnish
- 1 handful Baby arugula (for the center of the plate)
- 2 pieces Radishes (sliced into translucent rounds)
- 2 tablespoons Extra virgin olive oil (high-quality finishing oil)
👨🍳 Instructions
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1
Place the salmon fillet in the freezer for 15-20 minutes before starting. This firms up the proteins, making it significantly easier to achieve paper-thin slices.
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2
While the fish chills, heat 1/4 cup of olive oil in a small skillet over medium-high heat until shimmering.
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3
Add the patted-dry capers to the hot oil. Fry for 1-2 minutes until they 'bloom' like tiny flowers and become golden and crisp. Remove with a slotted spoon and drain on paper towels.
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4
In the same oil (now flavored with caper essence), flash-fry the shallot rings for 30 seconds until just translucent and slightly crisp. Drain alongside the capers.
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5
Prepare your serving plates by chilling them in the refrigerator; a cold plate keeps the raw fish at the perfect temperature for consumption.
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6
Remove the salmon from the freezer. Using a very sharp long-bladed knife (a yanagiba or a sharp chef's knife), cut the salmon against the grain into slices roughly 1/8 inch thick.
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7
Arrange the salmon slices on the chilled plates in a single layer, slightly overlapping them in a circular pattern, leaving a small space in the center.
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8
In a small bowl, whisk together 2 tablespoons of fresh lemon juice with 2 tablespoons of high-quality finishing olive oil until emulsified.
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9
Lightly brush or drizzle the lemon-oil emulsion over the salmon slices. Do not do this too early, or the acid will 'cook' the fish like a ceviche.
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10
Place a small tuft of baby arugula in the center of each plate for height and contrast.
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11
Scatter the fried capers, shallot rings, and radish slices evenly over the salmon.
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12
Garnish with the fresh dill fronds, minced chives, and the bright yellow lemon zest.
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13
Finish with a generous sprinkle of Maldon sea salt and freshly cracked black pepper just before serving to maintain the crunch of the salt.
💡 Chef's Tips
Always use 'sushi-grade' or 'sashimi-grade' salmon to ensure safety for raw consumption. Ensure your knife is extremely sharp; a dull knife will tear the delicate flesh rather than slicing it cleanly. Dry your capers thoroughly before frying to prevent the oil from splattering dangerously. Don't skip the pre-freeze step—even 15 minutes makes a world of difference in the professional appearance of your slices. If you find the salmon is still too thick, place a slice between two sheets of plastic wrap and gently flatten it with the back of a spoon.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling. Serve with toasted sourdough points or thin rye crackers for a textural contrast. A chilled glass of dry Rosé also complements the richness of the salmon beautifully. Serve as the opening course for a multi-course seafood dinner party. Accompany with a side of whipped crème fraîche mixed with a touch of horseradish for an extra kick.