WHILE THE NAME MAY SOUND FANCY, this is really a very simple dish, a sashimi salad brightened with freshly squeezed lime juice. Inspired by the Hawaiian fish dish, the addition of avocado acts as a color and texture counterpoint. The salmon should be frozen for at least 24 hours to kill any parasites that might be in the fish; it’s also much easier to cut the fish while it’s still partially frozen.
Recipe information
Yield
makes 4 large appetizers
Ingredients
Preparation
Step 1
In a medium bowl, combine the salmon, 1 tablespoon of the olive oil, the brown sugar, and the hot sauce, salt, and pepper. Mix gently and then set aside for 5 minutes.
Step 2
In a separate bowl, roughly chop—even lightly mash—the avocados. Mix in the shallot and lime juice. Set aside.
Step 3
To make the dressing, whisk together the remaining 6 tablespoons olive oil, the lemon juice, and vinegar. Add salt and pepper to taste.
Step 4
To serve, divide the avocado mix among 4 small plates. Pat the avocado down into a 3-inch circle in the center of the plates. Top with the salmon, a small dollop of sour cream, and some dill. Drizzle the dressing over the top and serve immediately.
