Salmon Crudo is the quintessential summer appetiser, a bright, fresh, raw-fish dish made with sashimi-grade salmon, pickled shallots and a citrus dressing bursting with orange and lemon. It takes 20 minutes to make and adds a wow factor to your gatherings and parties!
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🇮🇹 What is Crudo?
Crudo is Italian for "raw" and typically refers to a cold appetiser dish made from sashimi-grade, thin slices of raw fish or seafood dressed with citrus, olive oil, and seasonings. It is quick and easy to put together and has that wow factor for entertaining.
🍋 Why you'll love this Salmon Crudo?
- Takes only 20 minutes to prepare.
- Made with everyday, easily accessible ingredients.
- It is fresh, flavourful and a lovely palate cleanser at the start of a meal.
- Looks elevated and beautiful, perfect for dinner parties and entertaining.
🐟 Ingredients
Salmon - Buy the freshest sashimi-grade, boneless salmon fillet from your fishmonger on the day of preparation and serving. Chill salmon fillet in the freezer for 40-60 minutes before prep, to ensure easy cutting and clean slices.
Citrus - A combination of lemon and orange makes for a wonderful citrus dressing that balances sour and sweet notes. You can use just lemon if you prefer.
French Shallots - These are the small pink shallots with a mild onion taste that are great pickled and added to salads. You can substitute with red onion.
Olive Oil - Use a cold-pressed olive oil with a deep green colour and robust taste.
Garlic, salt and pepper.
🔪 How to make Salmon Crudo?
- Place sliced French shallots in a glass bowl.
- Add vinegar, salt and pepper to pickle them until they are a deep pink colour, approximately 10 minutes. Rinse and drain.
3. Add lemon and orange zest, lemon juice, garlic and olive oil to a bowl.
4. Mix the marinade, strain through a sieve and set aside.
5. Season the marinade.
6. Using a sharp knife, cut the chilled slab of salmon into 1/2 cm-thick slices, wiping the blade between slices.
7. Assemble salmon slices on a shallow, rimmed serving plate.
8. Top with pickled shallot and capers. Drizzle dressing, garnish with dill and serve immediately.
🍽️Serving Suggestions
This Salmon Crudo is best served with plain crackers or a delicious Focaccia bread.
This dish cannot be prepped ahead or stored in the fridge or freezer. For health reasons, it must be prepped and consumed while it is still fresh.
❤️ More Crudo And Ceviche Recipes
Recipe
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Salmon Crudo
Ingredients
For the pickled shallots
- 1 French shallot, thinly sliced
- 2 tablespoons white vinegar
- ¼ teaspoon flaky salt
- 1/8 teaspoon black pepper
For the crudo dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- ½ teaspoon flaky salt
- ¼ teaspoon black pepper
- Zest of 1 lemon
- Zest of 1/2 orange
For the crudo
- 250 g salmon fillet, sashimi grade, boneless and skinless
- 1 tablespoon capers, to serve
- 2 teaspoons fresh dill, to serve
Instructions
- Place the salmon fillet in the freezer for 20 minutes to firm up.
- To make the pickled shallots, add French shallots, vinegar, salt and pepper to a bowl. Mix gently and setaside for 10 minutes. Rinse and drain.
- To make the crudo dressing, add olive oil, lemon juice, garlic, lemon and orange zest, salt and pepper to a small bowl and mix well. Allow to steep for 20 minutes to develop the flavours. Strain using a sieve and discard the solids.
- Remove salmon from the freezer and cut into 1/2cm thick slices using a sharp knife, wiping the blade between slices.
- Arrange salmon slices on a large serving plate. Top with shallots, capers and dill. Drizzle the crudo dressing evenly. Serve with thinly sliced baguette.
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