Salmon crudo

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“I used to serve this as a dinner-party starter (before I had to pay school fees), but only for the most deserving guests. There is salmon roe involved, but it can be left off. It’s a mash-up of a recipe by Reuben Riffel and one by Nigella Lawson, which uses Asian flavours to dress salmon carpaccio.” – Kate Wilson

Ingredients

320 g raw salmon or lightly smoked trout, skin removed
1 lemon, juiced
4 T soya sauce
2 cloves garlic, peeled and crushed
1 x 4 cm piece fresh ginger, peeled and crushed or sliced very thinly
4 T extra virgin olive oil
4 T sesame oil
8 spring onions, very finely sliced
3 T chives, chopped
3 T sesame seeds, toasted
4 T salmon roe (optional)

Cooking Instructions

1. Slice the salmon or trout as thinly as possible and arrange on a suitably pretty platter.

2. Combine the lemon juice and soya sauce and whisk in the garlic and ginger. Spoon all over the salmon (the acid in the lemon will “cook” it slightly).

3. Heat the olive and sesame oil in a pan or small saucepan until smoking. Drizzle the hot oil over the salmon.

4. Scatter over the spring onions, chives and sesame seeds. Top with the salmon roe if using and serve.

Cook's note: Freeze the fish for about an hour for easier slicing. For more ribbon-like pieces, cut slices across the top horizontally rather than vertically.

Find more seafood recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl