Salmon Crudo Parcels with Caviar
Little salmon bundles topped with glossy pearls. All the work is in choosing the fish and slicing it cleanly.
- Prep
- 20 min
- Cook
- 5 min
- Total
- 25 min
- Serves
- 2
- Level
- Medium
Photo: Dima Valkov / Pexels
With no rice and no cooking, Salmon Crudo Parcels with Caviar depends entirely on buying well and slicing cleanly. Lumpfish roe gives the same glossy look as caviar for a fraction of the price. Buy salmon labeled for raw eating and keep it on ice right up to the moment you slice it; cold fish cuts cleaner and tastes sweeter. Double the recipe for a crowd; the method scales easily.
Method
Clear a cutting board, wipe a long sharp knife clean and set a damp towel nearby for wiping the blade between slices.
Prepare the garnishes: soak the wakame in water for 5 minutes, then drain and squeeze.
Slice the salmon against the grain into pieces about 1/3 inch thick, pulling the knife toward you in one long motion for each cut.
Toss the drained wakame with 1 tablespoon rice vinegar, 1 teaspoon soy sauce and a few drops of sesame oil.
Arrange the slices over the daikon threads or ice, tucking garnishes between the pieces.
Spoon or serve soy sauce on the side, add a small mound of wasabi and eat within 20 minutes.
Chef's note
Pat fish dry with paper towels before slicing so the surface looks glossy, not wet.
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