Hamachi Crudo Recipe

Preparation Instructions

1. 1

   Cure the Hamachi

   Thinly slice the Hamachi and arrange it on a plate. Drizzle with olive oil, and sprinkle salt and black pepper. Let it sit for about 10 minutes.

2. 2

   Prepare the Pickled Shallots

   Thinly slice the shallots and place them in a bowl. In a separate bowl, mix white vinegar with a pinch of salt and pour it over the shallots. Let them sit for at least 15 minutes.

3. 3

   Make the Calabrian Chili Broth

   In a small bowl, mix the Calabrian chili paste with a bit of olive oil and a pinch of salt to create a broth. Adjust the consistency with water if necessary.

4. 4

   Prepare the Picholine Olive Tapenade

   Blend the picholine olives in a food processor until it reaches a smooth paste. You can add a bit of olive oil to help with blending.

5. 5

   Assemble the Dish

   On a serving plate, arrange the cured Hamachi slices. Top with smoked salmon roe, a few pickled shallots, and drizzle the Calabrian chili broth around the plate. Add dollops of the Picholine olive tapenade on top or on the side.