Update your salmon course and go crudo. It’s pleasing to the eye, delicious, and healthy. your fish course will never be the same.
Eating fish crudo (Italian for “raw”) always scared me. Would I like it?
The fad was growing and crudo was popping up on restaurant menus everywhere.
I tried it. I loved it. I never turned back. Instead, I learned how to prepare my own version of crudo and even my children are loving it now. I especially love serving it during the summer Shabbosim, when I want something fresh and vibrant, light and different.
This dish works great as an individual serving, or, as a buffet platter as you see here.
Here are a few things you need to know when handling raw fish:
- Always ask for “sushi grade.” That means the freshest, and best fish to prepare raw. You want to purchase the fish on the same day you’re serving it or a day before.
- In order to give it a quick cure, cover the fish generously with salt all around and let it sit in the refrigerator uncovered for at least one hour or more. Rinse fish, pat dry, and it’s ready to be sliced.
- Remove the skin and slice the fish as thinly as possible. The thinner the better. Use immediately.
- 1 lb sushi grade salmon, skin removed
- About ½ cup of kosher salt, to cure the salmon
- 2 watermelon radishes
- 1 fennel bulb
- 1 Granny Smith apple
- Handful of fresh parsley, coarsely chopped
- Handful of fresh dill, coarsely chopped
- 3 scallions, sliced thinly
- 1 tablespoon fresh chives, chopped small
- ¼ cup rice vinegar
- ¼ cup apple cider vinegar
- 2 tbsp honey
- ½ tsp salt
- Dash of pepper
- 2 cups cooked brown rice (or quinoa, if that’s your preference)
- Cover the salmon generously with salt all around and let it sit in the refrigerator, uncovered, for at least one hour or more.
- Meanwhile, prepare the slaw. Combine all dressing ingredients in a jar. Then, using a mandoline, thinly slice the watermelon radishes, fennel (discard the stems) and apple. Add most of the chopped parsley, dill, scallions and fresh chives. Reserve some for later. Toss with the dressing.
- Remove the fish from the refrigerator, rinse the salt off and pat dry. Using a sharp knife, slice the salmon as thinly as possible.
- To plate: You can serve this as a pretty individually plated appetizer or as a main platter buffet style (as pictured here). Both are beautiful. Start by placing a layer of rice, top with the slaw and then arrange the fish over it. Top with the reserved parsley, dill, scallions and chives, to decorate. Serve immediately.
This is our favorite mandolin: