A beautifully simple preparation of raw fish that is a celebration of freshness. The thing I love about this dish is the magic worked by the lemon juice. As well as imparting sharp fresh flavor, the acid in the lemon juice affects the protein in the fish, causing a cooked texture on the surface of the meat whilst leaving the centre rare and soft. Serve with buttered crusty brown toast.

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Recipe Summary

prep:
10 mins
additional:
5 mins
total:
15 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove salmon skin and cut out the grey colored blood line so you have only the shiny pink flesh. Cut salmon into small cubes and place in a bowl. Mix in shallot, parsley, chives, pickle, lemon juice, sea salt, and pepper. Let marinate for 5 minutes before serving.

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Nutrition Facts

133 calories; protein 14.3g; carbohydrates 0.6g; fat 7.7g; cholesterol 41.9mg; sodium 227.1mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/28/2018
If you shy away from raw fish in any form you can handle this. The texture is firm enough to overcome the eww factor and raw enough to not destroy the raw feeling of the fish. Address the pickle on an as desired basis. If you're not a pickle fan go lighter but don't omit. I've tried this several times because I like sushi but was looking for a less than Japanese way of eating it. This fits the bill perfectly! Enjoy! Read More
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