Truffled Salmon & Hamachi Crudo Recipe

Introduction

This Truffled Salmon & Hamachi Crudo is a delicate and refined appetizer perfect for seafood lovers. Combining the rich flavors of sushi-grade fish with a bright, umami-packed sauce and a hint of truffle oil, it’s an elegant yet easy dish to prepare at home.

Ingredients

• 4-5 oz sushi grade salmon
• 4-5 oz sushi grade hamachi
• 1 tbsp Japanese mayo
• 1 ½ tsp white miso
• 1 tbsp soy sauce
• 1 tbsp mirin
• ½ small orange (juice)
• 1 small shallot (brunoise)
• ½ tsp fresh ginger
• 1 tbsp fresh lemon juice
• Zest of ½ lemon
• Micro arugula
• ¼-½ tsp black truffle oil
• Salsa macha to taste
• Puffed quinoa or rice

Instructions

1. Step 1: Slice your sushi grade salmon and hamachi thinly, setting them aside for plating.
2. Step 2: In a bowl, mix the Japanese mayo, white miso, orange juice, and lemon juice until fully combined. For a smooth blend, you can use an aerator or whisk thoroughly.
3. Step 3: Add the soy sauce, mirin, finely diced shallot, and fresh ginger to the sauce mixture. Let it sit for 10-15 minutes to develop flavor.
4. Step 4: Strain the sauce onto a plate, reserving the shallot and ginger pieces to use as garnish.
5. Step 5: Arrange the salmon and hamachi slices alternately on the plate.
6. Step 6: Spoon the reserved shallot and ginger chunks evenly over the fish.
7. Step 7: Toss the micro arugula with black truffle oil.
8. Step 8: Top the fish with the truffled micro arugula, puffed quinoa or rice, and finish with a drizzle of salsa macha to taste.

Tips & Variations

• Use the freshest sushi-grade fish available for the best texture and flavor.
• If you prefer less heat, adjust the salsa macha quantity or use a mild chili oil instead.
• Substitute micro arugula with micro cilantro or basil for a different herbal note.
• Serve immediately to enjoy the contrast between the creamy sauce and crisp puffed quinoa.

Storage

This crudo is best enjoyed fresh and should be consumed within a few hours of preparation. If you need to store it, keep the fish and sauce components separately in airtight containers in the refrigerator for up to 1 day. Dress and assemble just before serving. Avoid reheating to preserve the delicate texture of the fish.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this crudo?

Yes, other sushi-grade fatty fish like tuna or sea bass work well. Just ensure they are very fresh and suitable for raw consumption.

What is salsa macha and can I substitute it?

Salsa macha is a spicy Mexican chili oil made with dried chilies, nuts, and oil, adding depth and heat. If unavailable, you can substitute with a chili garlic oil or a mild chili crisp to mimic the flavor and texture.

Truffled Salmon & Hamachi Crudo Recipe

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★★★★★

4.5 from 104 reviews

• Author: Aiden
• Total Time: 15 minutes
• Yield: 2 servings 1x

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Description

A sophisticated and delicate crudo dish featuring thinly sliced sushi-grade salmon and hamachi, dressed in a creamy miso-mayo and citrus sauce, accented with black truffle oil, micro arugula, and crunchy puffed quinoa for texture.

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Ingredients

Scale 1x2x3x

Fish

• 4–5 oz sushi grade salmon
• 4–5 oz sushi grade hamachi

Sauce & Dressing

• 1 tbsp Japanese mayo
• 1 ½ tsp white miso
• 1 tbsp soy sauce
• 1 tbsp mirin
• ½ small orange (juice only)
• 1 small shallot (brunoise)
• ½ tsp fresh ginger (minced)
• 1 tbsp fresh lemon juice
• Zest of ½ lemon

Toppings & Garnish

• Micro arugula
• ¼–½ tsp black truffle oil
• Salsa macha (to taste)
• Puffed quinoa or puffed rice (to taste)

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Instructions

1. Slice Fish: Thinly slice the sushi-grade salmon and hamachi to ensure delicate texture and easy eating.
2. Prepare Sauce: In a bowl, combine Japanese mayo, white miso, orange juice, and lemon juice. Mix thoroughly, preferably with an aerator, to achieve a smooth and well-incorporated sauce. Add soy sauce, mirin, minced shallot, and fresh ginger. Let the mixture rest for 10-15 minutes to meld the flavors.
3. Strain Sauce: Strain the sauce onto a plate to remove chunks of shallot and ginger, reserving these for garnish later.
4. Arrange Fish: On a serving plate, alternate slices of hamachi and salmon, creating an attractive pattern.
5. Top with Shallot and Ginger: Spoon the reserved shallot and ginger pieces directly on top of the arranged fish slices for added texture and flavor bursts.
6. Dress Micro Arugula: Toss micro arugula gently with black truffle oil to infuse an earthy aroma.
7. Garnish: Place the dressed micro arugula on top of the fish, then sprinkle with puffed quinoa or puffed rice for crunch. Finish with a drizzle of salsa macha to add a subtle spicy dimension.

Notes

• Use only sushi-grade fish from a trusted source to ensure safety and freshness when serving raw.
• You can substitute puffed rice if puffed quinoa is unavailable.
• Adjust the amount of salsa macha to control the heat level according to preference.
• Black truffle oil can be strong; use sparingly to avoid overpowering the delicate fish flavors.
• Chilling the fish beforehand enhances texture and freshness when served.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: No-Cook
• Cuisine: Japanese Fusion

Keywords: salmon crudo, hamachi crudo, raw fish appetizer, truffle oil, sushi grade fish, citrus miso dressing, micro arugula, puffed quinoa