Steelhead Crudo Recipe

Prepare the fish

Keep the steelhead chilled. Pat the fillet dry with paper towels. Using a very sharp slicer or knife, trim any skin and silver skin. Slice the fillet thinly (2–3 mm) on a steep diagonal into uniform slices. Arrange slices flat on a chilled platter or individual plates, leaving space for sauces and squash.

Season the slices very lightly with 1.5 tsp fine sea salt and 1/2 tsp white pepper, dividing evenly over the slices. Drizzle 2 tbs neutral oil evenly over the fish to give a silky mouthfeel.

Make cucumber purée

Place the peeled, seeded and chopped cucumber (1 cup) into a blender or food processor with 1/2 cup Greek yogurt, 2 tbs sour cream, 1 tbs lemon juice, 1 tsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp white pepper. Purée until completely smooth, about 30–45 seconds. Taste and adjust seasoning. If mixture is too thick, add 1–2 tbs cold water to reach a smooth, pipeable consistency.

Pass the cucumber cream through a fine mesh sieve for an ultra-silky texture if desired. Chill briefly while preparing other components.

Blanch and blend dill

Bring a small pot of water to a simmer. Add the packed dill fronds and blanch for 10 seconds, then immediately transfer to an ice bath to preserve color. Drain and squeeze gently to remove excess water.

In a blender, combine the blanched dill and 1/2 cup light olive or grapeseed oil with 1/4 tsp salt. Blend until the oil turns bright green, about 20–30 seconds. Strain through a fine sieve or coffee filter into a small container to remove solids. Reserve the clear green dill oil; keep chilled.

Prepare squash and almonds

Very thinly slice the yellow squash and zucchini (use a mandoline or sharp knife) and place in a bowl. Toss with 1 tbsp extra-virgin olive oil, 1/2 tsp lemon zest and 1/4 tsp fine sea salt. Let sit 5 minutes to soften slightly and marry flavors.

Roughly chop 3 tbs toasted almonds. If almonds are not toasted, toast in a dry skillet over medium heat, stirring, until fragrant (2–3 minutes). Allow to cool.

Plate the crudo

On each plate (serves 4), place a few small dollops or a thin smear of chilled cucumber cream where the fish will lie. Arrange steelhead slices over the cream in a single layer.

Scatter the dressed summer squash slices artistically around and slightly over the fish. Sprinkle the chopped toasted almonds over the fish and squash for crunch.

Using a small spoon, dot or lightly drizzle the dill oil over the steelhead and plate (about 1 tsp per serving). Add a few tiny sprigs of dill fronds and microgreens for freshness and visual contrast. Finish with a light grind of black pepper and lemon wedges on the side.

Serve immediately while fish is chilled. If preparing ahead, keep components chilled separately and assemble within 10 minutes of service to preserve texture.