Salmon Sashimi with Cream and Roe
Divide the salmon among two or four plates, laying the slices in the center of the plates. In a small bowl, mix a dash of olive oil with the lemon juice and sprinkle this mixture over the salmon. Season with pepper and a little salt, and finish with some chopped chives.
In a bowl, whip the cream with an electric mixer until thick. Spoon the cream around the salmon and top with the roe. Serve immediately.
Count on 11⁄2 ounces (40 g) per person as a snack, or 31⁄2 ounces (100 g) as a starter.
Tip: Lumpfish roe
Lumpfish roe is a more affordable version of caviar, and I love it. Real caviar comes from the sturgeon and is quite expensive. Lumpfish is a common fish typically found in the North Atlantic. The eggs are lightly salted, giving it a nice flavor. In fact, you could use any roe as long as it is real: I do not recommend imitation roe; its taste and texture are less appealing.
Tip: Combining heavy cream and protein
Full-fat cream is primarily a source of fat, and you can combine it with everything, including protein. I see cream as an essential main ingredient, playing a role like it does in classic French cuisine. It is not something that I would want to use in every dish, but I use it occasionally for its flavor and its fat.
"I like to serve this for dinners that require a special touch.This is such an elegant but uncomplicated way to begin a meal."
- 7 ounces (200 g) raw salmon, sliced (see tip)
- juice of 1 lemon
- a few chive sprigs
- 3 or 4 tablespoons heavy cream
- 1 (2-ounce/57-g) jar lumpfish roe (see tip)
4 as a light snack or 2 as an appetizer