Salmon Sashimi
Appetizers • Japanese
Description
A hybrid of sashimi and gravlax, created by an American chef. The original version is a bit more elaborate. This is a simplified yet equally impressive version. For an extra flavor boost, you can add a shot of whiskey or sake to the marinade.
Ingredients
- Smoked haddock fillet 20 oz
- Cilantro 5 oz
- Ginger 0 oz
- Soy Sauce 0 fl oz
- Ground ancho chili pepper 2 pieces
- Sour Cream 5 oz
- Scallions 0 oz
- Lime 1 piece
- Chives 0 oz
- Ocean salt to taste
Step-by-Step Guide
Step 1
Chop 100 g of cilantro, ginger, and one chili pepper in a blender with soy sauce (blend until it reaches a thick, paste-like consistency, not puree). Coat a piece of salmon in this mixture and let it marinate for one hour.
Step 2
Rinse the fish to remove the marinade and slice it into pieces, as for sashimi.
Step 3
Dice the white part of the green onion into small cubes and finely chop a third of the second green chili pepper.
Step 4
Finely chop the leftover cilantro and grate the lime zest. Mix this with 20% sour cream, the juice of one lime, and coarse salt. Serve the fish with the sauce, garnished with the remaining zest and coarsely chopped chives.
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