For the best results, select a 2.5 kg salmon and extract the 400 g needed. Fillet it, remove the central bone, place skin-side down on a board, and slice laterally into paper-thin, translucent pieces.
In a sauté pan, combine the oil with a crushed garlic clove, thyme sprig, and lobster remnants. Simmer gently—never boiling—for 2-3 hours until the oil turns a vibrant coral-pink. Strain carefully.
Peel the ginger like a potato, slice lengthwise into thin pieces, then julienne finely.
Arrange salmon slices in a single layer on a wide, flat dish. Drizzle with cooled lobster oil to cover, and sprinkle with ginger julienne. Repeat layers, then cover and chill for 2-3 hours.
To plate, layer salmon on large plates, add lobster oil, ginger, a grind of pepper, and salt. Garnish with pickles.
Opt for wild salmon if possible; otherwise, choose premium Scottish or Norwegian varieties for superior flavor and texture.
Source: Hubert's Favorite Recipes
