Salmon Crudo With Dill And Capers

By Valli Little

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Celebrate the Easter long weekend with an afternoon garden party menu, and let your guests help themselves to a series of delectable bites.

All you have to do is throw all your ingredients of Salmon Crudo With Dill And Capers

  1. 800g piece sashimi-grade salmon fillet, pin-boned
  2. Grated zest of 1 lemon, plus juice of 2
  3. 2 eschalots, finely chopped
  4. 2 teaspoons caster sugar
  5. 2 tablespoons extra virgin olive oil
  6. 1 tablespoon baby capers
  7. 2 tablespoons chopped dill
  8. Nasturtiums or edible flowers (see note), to garnish

The instruction how to make Salmon Crudo With Dill And Capers

  1. Rinse the salmon, then pat dry with paper towel. Enclose in plastic wrap and freeze for 1 hour (this makes slicing easier).
  2. Meanwhile, place lemon zest and juice, eschalot, sugar and 1 teaspoon salt in a bowl. Slowly whisk in oil to combine. Set aside.
  3. Just before serving, use a very sharp knife to cut very thin salmon slices. Spread on a platter, drizzling with dressing as you go. Scatter with capers, dill and flowers. Serve with bread and butter if desired.

Nutritions of Salmon Crudo With Dill And Capers

fatContent: 239.956 calories
saturatedFatContent: 15 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 1 grams carbohydrates
fibreContent: 1 grams sugar
cholesterolContent: 24 grams protein
sodiumContent: 65 milligrams cholesterol

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