Truffled Salmon & Hamachi Crudo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Arrange the fish: Alternate slices of hamachi and salmon artfully on top of the sauce bed, ensuring an attractive presentation.
- Add shallot and ginger toppings: Spoon the reserved shallot and ginger pieces evenly over the arranged fish slices to add texture and flavor bursts.
- 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.
- 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
