Quick Marinated Salmon
By Chef John Ash
The bright citrus flavors of the vinaigrette complement the salmon beautifully. Serve as a starter course for something special.
Difficulty Level Medium
1/2 lb Salmon, skin on and chilled
Freshly ground black pepper
1 tsp Coarsely chopped tarragon
2 tsp Coarsely chopped parsley
1 tsp Chopped chives
Juice of One lemon
3 tbs Extra virgin olive oil
2 tsp Drained small capers
2 tsp Rinsed fresh salmon caviar
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 each plate of 4 plates with a little salt and pepper and lay two slices of the 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, caper berries and salmon eggs over. Serve immediately with crisp crackers or thinly sliced black bread.