Salmon Tiradito Recipe

Check the salmon for pin bones and remove any with tweezers. Rinse quickly under cold water with 1 tsp sea salt, then pat very dry with paper towels. Place salmon on a clean cutting board and chill 10 minutes in the refrigerator to firm up for easier slicing.

Using a very sharp knife, slice the salmon into 1/8"–1/4" (3–6 mm) thin slices on a slight bias. Arrange the slices flat on a chilled plate, slightly overlapping, leaving space in the center for the avocado mousse.

Just before serving, sprinkle the lime zest evenly over the salmon slices. Drizzle 1 tsp white truffle oil sparingly over the fish and finish with 1/2 tsp Maldon sea salt flakes distributed across the slices.

Cut the avocado in half, remove the pit, and scoop the flesh into a small blender or food processor.

Add 2 tbsp Greek yogurt, 1 tbsp fresh lime juice, 1 tsp neutral oil, 1/4 tsp fine sea salt, and 1/8 tsp white pepper. Blend until smooth.

If the mousse is too thick for piping or spreading, add cold water 1 tsp at a time (up to 1 tbsp) until the texture is light and pipeable. Taste and adjust seasoning with a tiny pinch more salt or lime juice if needed.

Transfer the mousse to a piping bag fitted with a round or star tip (or a small zip-top bag with a corner snipped). Pipe a small quenelle or rosette in the center of the arranged salmon slices, or use a spoon to make a smooth dollop.

In a small bowl or jar combine 3 tbsp yuzu juice, 1 tbsp rice vinegar, 1 tsp grated fresh ginger, 1/2 tsp light soy sauce, 1/2 tsp honey, 1/2 tsp sesame oil, 1/4 tsp fine sea salt and 1/8 tsp black pepper.

Whisk or shake briefly while slowly streaming in 2 tbsp neutral oil until the vinaigrette emulsifies and becomes glossy. Taste and adjust balance — add a bit more honey if too tart, or a pinch more salt if needed.

Spread a thin bed of vinaigrette on each serving plate (about 1–2 tbsp per plate) using the back of a spoon to create an even puddle. Alternatively, spoon the vinaigrette onto the center of the plate and gently spread into an oval island for the salmon to rest on.

Place the salmon slices over the bed of yuzu ginger vinaigrette, arranged in a circular fan or linear row depending on the plate. Position the avocado mousse quenelle or rosette in the center or slightly off-center on top of the fish.

Drizzle any remaining vinaigrette lightly around the edge if desired. Sprinkle 1 tsp toasted sesame seeds over the dish if using.

Finish with microgreens or a few cilantro leaves, half a thin lime wheel, and an additional light pinch (about 1/4 tsp) of Maldon flakes for texture. Serve immediately.