Serves 4
360 g fresh raw salmon (back fillet), 1 small fresh ginger root, ½ bunch chives,
1 tsp freeze-dried pink peppercorns, fine sea salt, 3 tbsp extra virgin olive oil.
- Remove any bones from the salmon and place it on a cutting board.
- Using a meat slicer or a long, thin, flexible knife, cut very thin slices from the salmon and arrange them on 4 wide plates (about 30 cm in diameter).
- Cover with plastic wrap and gently flatten by tapping with a small heavy sauté pan or saucepan.
- Place an empty plate of the same size on top, press and turn to form even circles. Remove the wrap and gather any edge trimmings.
- Cover and refrigerate.
- Peel the ginger, slice thinly, then cut into fine julienne and chop finely.
- Finely chop the chives.
- Lightly crush the pink peppercorns.
- Retrieve the plates, remove the wrap, and brush the salmon evenly with olive oil.
- Season lightly with fine sea salt, then evenly distribute the ginger, chives, and pink peppercorns.
- Gently wipe the plate edges for a clean presentation.
- Serve with lemon on the side if desired, though I prefer it without for purity of flavors!
Pro Tip: In the style of Bistro d'Hubert, finely chop the salmon trimmings with piquillo peppers and mold into a ring in the plate's center for an elegant touch.
Season sparingly—salmon's mild flavor shines best with subtle accents.
