Time requirement: 25-30 minutes to prep, plus 4 or more hours to marinade and cure.
What you will need:
6-8-ounce skinless salmon fillet.
2 tablespoons chopped dill.
1 teaspoon chopped tarragon. (An alternative is fresh marjoram.)
3 spring onions thinly sliced.
2 tablespoons of soy sauce.
1 tablespoon citron vodka (optional).
½ teaspoon fleur de sel.
½ teaspoon freshly ground black pepper.
Crudo is the Italian word for raw. I am sure you have seen on many sushi menus a note that eating undercooked or raw food can be harmful to your health. Yes, it can be. As a result, make sure you are using pristine fresh salmon. Also make sure your work surface, knives, and the dish in which you prepare the salmon are clean.
Rinse the salmon under cold running water. Pat dry the paper towels. Set it on a clean work surface. Using your knife that has the thinnest blade, and which is sharp, slice the salmon as thinly as you can in the direction of the width.
Put the salmon slices in a shallow dish; a small Pyrex ® baking dish is great option.
Zest ½ of lemon. Squeeze the juice from the lemon. Combine lemon zest, juice, dill, tarragon, onion, soy sauce, and vodka. Add a fleur de sel and pepper. Pour this marinade over the salmon. Rotate the dish to evenly distribute the marinade. Cover the dish with cling wrap, or other plastic film. Place in the refrigerator for 4-24 hours.
If you like serve on buck wheat blinis! Otherwise, whole wheat saltines work for me.