Salmon Crudo with Red Onion and Fried Capers
Buy the freshest salmon you can find—wild salmon, if it’s available—for this flavorful starter. This recipe is easily doubled to serve more, and makes a great appetizer to enjoy with white wine or Champagne on a warm summer evening.
- 1/2 lb. (250 g) fresh sushi-grade skinless salmon, wrapped tightly in plastic wrap and frozen for 30 minutes
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- 1 Tbs. small capers, rinsed and dried
- 1 Tbs. fresh lemon juice
- 2 tsp. minced fresh flat-leaf parsley
- 1/4 red onion, very thinly sliced
- Flaky sea salt and freshly ground black pepper
- Lemon wedges for serving
Using a sharp knife, slice the salmon against the grain into very thin slices. Arrange the slices on a serving platter, overlapping them slightly. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
In a small fry pan over medium-high heat, warm the olive oil. Carefully add the capers (they will spatter). Fry, swirling the pan gently to move the capers around, until they are golden brown, 30 to 60 seconds. Using a slotted spoon, transfer the capers to a paper towel–lined plate. Pour the oil into a small bowl and let cool for 5 minutes.
Add the lemon juice and parsley to the bowl with the oil and whisk until the dressing is emulsified.
Arrange the red onion on top of the salmon and drizzle with the dressing. Season lightly with salt and pepper. Scatter the capers on top and serve with lemon wedges. Serves 4.
Adapted from Williams Sonoma Rustic Italian, by Domenica Marchetti (Weldon Owen, 2011)