This is a gravlax approach which the Scandinavians are famous for. In this recipe, there is no need to marinate for a day or two as you would for ordinary gravlax but cure it for just a few minutes and then top with a lemon and herb vinaigrette.
(Serves 4 as a starter course)
- 3/4 pound Verlasso salmon, skin on and chilled
- Kosher or sea salt and freshly ground black pepper, to taste
- 1 teaspoon coarsely chopped tarragon
- 2 teaspoons coarsely chopped parsley
- 1 teaspoon chopped chives
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 2 teaspoons drained small capers
- 3 tablespoons rinsed fresh salmon caviar
- 4 caper berries, optional
- crackers or thinly sliced and toasted rustic or black bread
- Slice the salmon on a 45-degree bias as thinly as you can without tearing it. Using the skin as your guide, slide the knife as close to it as possible (there should be no skin adhering to the slice). Use long sawing strokes to make the slices. It's best if you can almost see through the fish. Cut away and discard any of the dark meat. Each slice should be about 1 ounce.
- Sprinkle 4 serving plates with a little salt and pepper and lay two slices of salmon neatly on top. Sprinkle with a little more salt and pepper and cover with plastic wrap for 15 minutes to allow the salmon to quick cure.
- To serve: Whisk together the herbs, lemon juice and olive oil. Drizzle over the salmon and scatter the capers and salmon eggs over. Place a caper berry on each plate if using. Serve immediately with crisp crackers or thinly sliced toasted bread.