Serrano and Lime Smoked Salmon Crudo
Transport yourself to a flavor paradise with this hot and tangy Serrano and Lime Smoked Salmon Crudo. It's delicious served with chilled white wine and makes use of one of summer's most abundant offerings - hot peppers!
Ingredients
- 8 oz sea salt smoked salmon (either Sockeye, Atlantic, Scottish or Norwegian is fine)
- 2 limes, washed
- 4 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tsp cold water
- ¼ small Persian cucumber, sliced paper thin
- ½ serrano pepper, sliced paper thin
- ¼ small red onion, sliced paper thin
- 10-12 small cilantro leaves, stems removed
Instructions
- Pop a serving dish in the freezer for about 10 minutes to chill it.
- Using a microplane grater, zest the limes first and set aside zest.
- Cut the limes in half and juice the limes.
- In a medium bowl, combine the lime juice, olive oil, honey, and water. Whisk until well combined and emulsified.
- Remove the serving dish from the freezer and arrange the smoked salmon on the dish in a single layer.
- Sprinkle the lime zest over the top of the salmon.
- Arrange the sliced cucumber, serrano pepper, red onion slices, and cilantro leaves over the top of the salmon.
- Right before serving, give the lime sauce a good stir and then drizzle over the top of the salmon. Serve immediately or within 1 hour of preparing.
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