Equipment
Ingredients
Salmon
- 600 g wild king salmon fillet, sushi-grade, skinless, pin bones removed
- 5 g flaky sea salt, for finishing
- 15 ml extra virgin olive oil, for drizzling
Spiced Mustard Cream
- 100 ml heavy cream, chilled
- 100 g crème fraîche, chilled
- 15 g dijon mustard
- 1 g cayenne pepper
- 1 lemon, zested
- 2 g kosher salt
Nutrition (per serving)
Method
Place the skinless wild king salmon fillet on a plate and transfer to the freezer for 15 minutes. This firms up the flesh, making it significantly easier to slice thinly without tearing. Maintain fish below 4 degrees Celsius or 40 degrees Fahrenheit during all other prep steps to ensure food safety.
In a cold mixing bowl, combine the thoroughly chilled heavy cream and crème fraîche.
Whisk the cream mixture continuously by hand until it just begins to hold its shape.
Gently fold the Dijon mustard, cayenne pepper, freshly grated lemon zest, and kosher salt into the softly whipped cream. Taste and adjust seasoning if necessary, then store in the refrigerator.
Remove the salmon from the freezer. Using a freshly honed chef's knife, slice the fish very thinly against the grain into delicate, translucent pieces.
Arrange the sliced salmon in an overlapping pattern on chilled plates. Spoon dollops of the spiced mustard cream alongside the fish. Garnish with flaky sea salt and a light drizzle of extra virgin olive oil, then serve immediately.
Chef's Notes
- Always source sushi-grade, previously flash-frozen wild king salmon from a reputable fishmonger to ensure safety when serving raw or lightly cured seafood.
- Slicing against the grain shortens the muscle fibers of the fish, resulting in a buttery, melt-in-the-mouth texture.
- Crème fraîche adds a cultured, nutty tang and has a higher fat content that stabilizes the whipped cream, preventing it from weeping too quickly on the plate.
- For the highest yield of essential oils, zest the lemon directly over the cream mixture rather than onto a cutting board, which absorbs the flavorful oils.
Storage
Refrigerator: 1 day — Must be kept in the coldest part of the refrigerator. Best consumed immediately.
