Salmon, salmon, chum salmon with garnish
2 servings
10 minutes
This exquisite Peruvian recipe combines tender lightly salted salmon, aromatic herbs, and refreshing lemon to create a perfect balance of flavors. Peruvian cuisine is renowned for its seafood, and such a dish is often served in Lima's restaurants as a refined appetizer. Salmon and trout have a rich flavor that pairs beautifully with the light acidity of lemon. The fish is served in thin slices garnished with herbs, making the dish elegant and appetizing. Very salty trout can be soaked in water beforehand to achieve the perfect texture. This dish is ideal as an independent appetizer or as part of an exquisite dinner, adding a touch of freshness and sophistication to the meal.
1
Clean the fish from skin and bones, slice it thinly, arrange it in even rows on a dish or plate, and garnish with parsley sprigs or salad leaves.
- Lightly salted salmon: 300 g
- Green: to taste
2
For garnish, place lemon cut into wedges or slices. Very salty salmon can be soaked whole in cold water for 3-4 hours. After removing from the water, dry with a towel, brush with vegetable oil, keep in a cold place or on ice for 1 - 1.5 hours, and slice thinly.
- Lemon: 1 piece
- Lightly salted salmon: 300 g