Truffled Salmon & Hamachi Crudo Recipe

Introduction

This Truffled Salmon & Hamachi Crudo offers a delicate blend of fresh sushi-grade fish with an umami-packed miso mayo and citrus dressing. Enhanced by the subtle aroma of black truffle oil and the crunch of puffed quinoa, it’s a refined dish perfect for a light, elegant appetizer or a special occasion.

Ingredients

• 4-5 oz sushi grade salmon
• 4-5 oz sushi grade hamachi
• 1 tbsp Japanese mayo
• 1 ½ tsp white miso
• 1 tbsp soy sauce
• 1 tbsp mirin
• ½ small orange (juice)
• 1 small shallot (brunoise)
• ½ tsp fresh ginger
• 1 tbsp fresh lemon juice
• Zest of ½ lemon
• Micro arugula
• ¼–½ tsp black truffle oil
• Salsa macha to taste
• Puffed quinoa or rice

Instructions

1. Step 1: Slice your sushi grade salmon and hamachi into fairly thin pieces for easy eating and presentation.
2. Step 2: In a bowl, mix the Japanese mayo, white miso, orange juice, and lemon juice thoroughly until well combined. Using an aerator or whisk can help incorporate the ingredients fully.
3. Step 3: Add soy sauce, mirin, shallot, and fresh ginger to the mixture. Let this sauce sit for 10-15 minutes to allow the flavors to meld.
4. Step 4: Strain the sauce onto a serving plate, reserving the shallot and ginger pieces to spoon on top later.
5. Step 5: Arrange the sliced fish on the plate, alternating between salmon and hamachi for visual appeal.
6. Step 6: Spoon the reserved shallot and ginger evenly over the arranged fish slices.
7. Step 7: Toss the micro arugula gently with the black truffle oil to lightly coat the greens.
8. Step 8: Place the truffled micro arugula atop the fish, then sprinkle with puffed quinoa or rice and add salsa macha to taste for a spicy, crunchy finish.

Tips & Variations

• Use the freshest sushi grade fish available to ensure the best flavor and texture.
• For a milder citrus touch, substitute the orange juice with yuzu juice if you can find it.
• If you don’t have puffed quinoa, toasted sesame seeds make a great crunchy alternative.
• Adjust the amount of salsa macha based on your preferred spice level.

Storage

This crudo is best enjoyed immediately to appreciate the texture and freshness of the fish. If you need to store leftovers, keep them covered in the refrigerator for up to 24 hours, but note the texture and flavor may deteriorate. Avoid reheating; serve cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this crudo?

Yes, you can substitute with other sushi-grade fish such as tuna or striped bass. Just ensure the fish is fresh and suitable for raw consumption.

What if I don’t have black truffle oil?

You can omit the truffle oil or replace it with a light drizzle of high-quality extra virgin olive oil for a different but still delicious flavor.

Truffled Salmon & Hamachi Crudo Recipe

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★★★★★

4.6 from 144 reviews

A sophisticated and elegant crudo dish featuring thinly sliced sushi-grade salmon and hamachi, paired with a delicate truffled miso-mayo sauce, fresh citrus, and garnished with micro arugula, puffed quinoa, and spicy salsa macha. Perfect as a refined appetizer or light entrée that celebrates fresh, raw seafood with layered umami and citrusy notes.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Japanese Fusion

Ingredients

Scale 1x2x3x

Fish

• 4–5 oz sushi grade salmon
• 4–5 oz sushi grade hamachi

Sauce

• 1 tbsp Japanese mayo
• 1 ½ tsp white miso
• 1 tbsp soy sauce
• 1 tbsp mirin
• ½ small orange (juice)
• 1 tbsp fresh lemon juice
• Zest of 1/2 lemon
• 1 small shallot (brunoise)
• ½ tsp fresh ginger (finely minced)

Garnishes

• Micro arugula (about 1 handful)
• ¼ – ½ tsp black truffle oil
• Salsa macha to taste
• Puffed quinoa or puffed rice (to taste)

Instructions

1. Prepare the fish: Using a very sharp knife, slice the sushi grade salmon and hamachi thinly and evenly, ensuring delicate pieces ideal for crudo presentation.
2. Make the sauce: In a bowl, combine Japanese mayo, white miso, fresh orange juice, and lemon juice. Whisk or aerate vigorously until fully incorporated and smooth. Add soy sauce, mirin, finely diced shallot, and minced fresh ginger. Stir to combine and let the mixture rest for 10-15 minutes to allow flavors to meld.
3. Strain the sauce: Using a fine mesh strainer, strain the sauce onto a serving plate to create a smooth bed, reserving the diced shallot and ginger pieces to spoon on top later.
4. Arrange the fish: Alternate slices of hamachi and salmon artfully on top of the sauce bed, ensuring an attractive presentation.
5. Add shallot and ginger toppings: Spoon the reserved shallot and ginger pieces evenly over the arranged fish slices to add texture and flavor bursts.
6. Dress the micro arugula: Lightly toss the micro arugula with ¼ to ½ teaspoon of black truffle oil until evenly coated, infusing a subtle earthy aroma.
7. Garnish the dish: Top the fish with the dressed micro arugula, then sprinkle puffed quinoa or puffed rice to add a crunchy texture. Finish with a drizzle or small spoonful of salsa macha as desired for a mild spicy kick.

Notes

• Use only sushi-grade fish for optimal safety and flavor when serving raw seafood.
• The sauce benefits from aeration or vigorous whisking to create a light, creamy texture.
• Adjust the amount of black truffle oil based on your preference for aroma intensity; it is potent and should be used sparingly.
• Puffed quinoa or rice adds a pleasant crunch and light texture contrast to the soft fish.
• Salsa macha adds a mild heat and umami; control the amount depending on your heat tolerance.
• Serve immediately after assembly to maintain freshness and texture of the raw fish and garnishes.

Keywords: truffled salmon crudo, hamachi crudo, sushi grade fish appetizer, Japanese mayo sauce, raw fish dish, truffle oil seafood, citrus fish crudo, puffed quinoa garnish