This sophisticated raw seafood dish is perfect for summer.
Ingredients
- 1 1-inch knob ginger, peeled and finely chopped
- ⅛ teaspoon ground coriander
- ⅛ teaspoon ground cinnamon
- ¼ cup elderflower liqueur
- ¼ cup olive oil
- Salt, to taste
- 2 tablespoons crumbled salted pretzels
- ½ Granny Smith apple, diced
- 2 tablespoons pickled onion
- ⅛ teaspoon mustard seeds
- ⅛ teaspoon ground ginger
- 4 ounces salmon belly, skinned
- Thinly shaved radish or salad turnip, microgreens and flake salt (for garnish)
Directions
Chill plate in fridge or freezer.
Combine chopped ginger, coriander, cinnamon and vinegar in a blender and purée until smooth. With blender running, slowly drizzle in oil. Add salt to taste. Set aside.
Mix pretzels with apple, onion, mustard and ground ginger. Set aside.
Using very sharp knife, slice salmon to desired thickness. Arrange fish on chilled plate, and sprinkle with pretzel mixture. Spoon vinaigrette over crudo. Garnish and serve immediately. Serves 2–4.
