- Special Pricing
- Active Time 10m
- Total Time 13h 10m
Raw or marinated fish was a novelty introduced to the French table following the Nouvelle Cuisine revolution. The inspiration for these preparations is Scandinavian or Japanese, and they have been so well accepted by the French as to have become part of our contemporary culinary tradition.
- 1 piece of fresh salmon cut from the fillet, about 13 ounces, boned, with skin left on
- 2 tablespoons coarse sea salt
- 1 tablespoon superfine sugar
- 4 dill sprigs
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon finely and freshly ground pepper
- 1 tablespoon snipped chives
- 1 tablespoon snipped dill
Wash the salmon, which after boning will be in two pieces, and pat dry. Sprinkle the salt and sugar over the fish and lay the dill sprigs on top, crushing them between your fingers. Place the two pieces of fish back together, skin side out, to return the slice to its original shape. Wrap the fish in two sheets of plastic film and refrigerate for 12 hours.
Rinse the fish thoroughly. Place one piece on a board, skin side down. Cut it into thin slices using a very sharp knife, holding the blade almost parallel to the board; do not break the skin, it will remain on the board when you have finished cutting. Divide the slices among 4 plates.
In a bowl, combine the oil, pepper, chives and dill. Coat the salmon slices with this sauce. Refrigerate for 1 hour before serving.
TO SERVE: Accompany with toast or slices of rye bread or cumin bread, small green tomatoes and little sticks of cucumber or celery.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
218 calories; 14g total fat; 48mg cholesterol; 3523mg sodium; 4g carbohydrates; 0g fiber; 19g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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