Salmon Crudo with Dill Shallot Sauce
Recipe courtesy of Katy Long
8 ounce fresh salmon filet (sushi grade)
1 cucumber sliced into rounds (optional)
Rice crackers, as needed
3 Tablespoons chopped fresh dill
1 large shallot, minced
¼ lemon, juiced
½ cup Sour Cream
3 dashes hot sauce
Salt and Pepper to taste
Slice the salmon filet into thin slices (approximately 1/8 inch thick). Cut slices down if necessary to fit on top of the cucumber or cracker. Makes approximately 20-24 slices per filet.
Mix all sauce ingredients in a small bowl and set aside to allow the flavors to integrate. Note: The sauce can be made a day in advance.
Lay crackers and/or cucumber slices on a serving platter or plate. Top each cucumber or cracker with a piece of salmon. Dollop dill shallot sauce on top of each piece of salmon. Garnish each piece with a small dill frond and serve immediately.
Kunde Family Estate Chardonnay