For 4 people
360 g of raw salmon (back), 1 small rhizome of fresh ginger, 1/2 a bunch of chives,
1 c. s. freeze-dried pink peppercorns, fine sea salt, 3 tbsp. s. extra virgin olive oil.
- Remove the bones from the fish and place on a board.
- Using a slice of bacon or a thin, flexible knife, cut very thin slices from the salmon and arrange them on 4 fairly wide plates (30 cm).
- Cover with cling film, using a small copper sauté pan or a fairly heavy saucepan, tap on the salmon to crush it.
- Place an empty plate of the same size on it and press while turning to form the circle, remove the film and recover the scraps formed by the edge of the plate.
- Cover and refrigerate.
- Peel the ginger, cut into thin slices and then julienne, then finely chop.
- Chop the chive stalks.
- Lightly crush the pink peppercorns
- Recover the plates, remove the film, and cover the salmon with olive oil using a pastry brush.
- Salt, distributing the fine salt well, distribute the ginger and chives in the same way and finally the pink peppercorns.
- Gently wipe the sides of the plates.
- You can serve it with lemon, I prefer without!
Suggestion:at the Bistro d'Hubert, the recovered salmon scraps were chopped with a knife and mixed with chopped piquillos too, and all presented in a cookie cutter in the center of the plate on the salmon.
Be careful with the seasoning, salmon is a bland fish.
