Wild King Salmon Carpaccio
- RECIPE YEAR: 2013
- RECIPE BY: Jesse Mallgren
- YIELD: Serves 4
My wife and I were in the process of remodeling our kitchen and I was without a stove. I improvised and cooked the salmon with a torch, and the tool is used for this recipe, too. It calls for steelhead caviar, but if you’re in a splurging mood, substitute with decadent osetra caviar.
- 1/2 pound freshly caught king salmon fillet, skin and pinbones removed
- 4 teaspoons extra-virgin olive oil
- 1 tablespoon diced shallots
- 4 pinches kosher salt
- 1 lemon, halved
- 2 tablespoons smoked or regular crème fraîche
- 2 ounces steelhead caviar, preferably smoked
- 12 small watercress sprigs
- 4 slices brioche, toasted
Cut the salmon into 4 equal pieces. Cover a cutting board with a large piece of plastic wrap and rub it with 1 teaspoon of the olive oil. Place a piece of salmon in the center of the plastic wrap and cover it with a second piece of plastic wrap. Using the bottom of a fry pan, gently pound the salmon into a paper-thin sheet. Repeat with the remaining pieces of salmon. Remove the top sheet of plastic wrap from all 4 salmon pieces and sprinkle the pieces evenly with the shallots. Sprinkle a pinch of salt over each piece of fish, then gently transfer them to a well-chilled plate. Make sure the side of the salmon with the shallots and salt is on the bottom touching the plate. Using a blow torch, gently cook the salmon with a back and forth motion of the flame. This should take about 8 seconds (you are cooking the salmon only halfway). Squeeze lemon juice over the cooked salmon. Spoon a dollop of crème fraîche onto the center of each salmon piece and top with the caviar. Place the watercress sprigs around the outside of the caviar and serve with toasted brioche.