Sometimes, just the presence of an appetizer makes a meal feel special. “Cucumber and salmon are a natural pairing because the crisp texture of the cuke complements the rich, fatty fish,” says Joe Gurrera, owner and original fishmonger at Citarella, with locations in NYC and Greenwich, CT. This recipe comes from his book, Joe Knows Fish. “A handful of fresh microgreens adds a little artistry to the plate,” he adds. “It’s the small details that make a difference in presentation.”
Serves 2, as an appetizer
Ingredients:
- 1 large seedless cucumber, ends trimmed
- 8 ounces skinless Norwegian salmon fillet, chilled
- 1 tablespoon extra virgin olive oil
- Sea salt to taste
- Microgreens, for garnish
Directions:
- Slice the cucumber in half lengthwise and scrape out the seeds using a spoon.
- Use a chef’s knife to cut each half into long, thin vertical planks. Stack the planks and cut them into 2-inch pieces.
- Lay the cucumber pieces in a single layer on a serving platter and cover with a damp paper towel.
- Refrigerate while you prepare the crudo.
- Using a very sharp knife, slice the fish against the grain into 1/4-inch-thick slices.
- Lay a slice of crudo on a cucumber slice and gently fold the fish onto itself.
- Drizzle the salmon with the olive oil and finish with a sprinkle of salt.
- Garnish with microgreens and serve.
