Salmon Crudo with Pretzel Crumbs

This salmon crudo combines fresh fish with pretzel crumbs, apples and ginger to create a plate perfect for any gathering (or a nice bottle of Grüner).
Photo by Noah Fecks / Food Styling by Nadine Beauchamp

Courtesy Kate Williams, chef, Lady of the House, Detroit.

Kate Williams would like to invite you to her dinner party. Except by “party” she means an average night of service at her restaurant, Lady of the House. The Detroit spot opened in September to high praise for its nose-to-tail dishes, but Williams insists its success comes down to the personal touches and homey treatment of ingredients. Here, she shares a recipe for salmon crudo, a sophisticated raw seafood dish that she’s made accessible enough to recreate for your own intimate get-together.

Salmon Three Ways
Ingredients
  • 1 1-inch knob ginger, peeled and finely chopped
  • ⅛ teaspoon ground coriander
  • ⅛ teaspoon ground cinnamon
  • ¼ cup elderflower or rice vinegar
  • ¼ cup olive oil
  • Salt, to taste
  • 2 tablespoons crumbled salted pretzels
  • ½ Granny Smith apple, diced
  • 2 tablespoons pickled onion
  • ⅛ teaspoon mustard seeds
  • ⅛ teaspoon ground ginger
  • 4 ounces salmon belly, skinned
  • Thinly shaved radish or salad turnip, microgreens and flake salt (for garnish)
Directions

Chill plate in fridge or freezer.

Combine chopped ginger, coriander, cinnamon and vinegar in a blender and purée until smooth. With blender running, slowly drizzle in oil. Add salt to taste. Set aside.

Mix pretzels with apple, onion, mustard and ground ginger. Set aside.

Using very sharp knife, slice salmon to desired thickness. Arrange fish on chilled plate, and sprinkle with pretzel mixture. Spoon vinaigrette over crudo. Garnish and serve immediately. Serves 2–4.

Pair It

Mehofer 2015 Klassik Grüner Veltliner (Wagram). “Aside from the fact that everyone should drink more Grüner, I love how the tangy spices and vegetal notes of this wine bounce from dish to glass, and back again,” says Christian Stachel, general manager at Lady of the House. “The minerality resonates with the salmon’s former home and creates a lovely, symbiotic marriage.”

Published on January 17, 2018
About the Author
Sarah E. Daniels
Associate Editor

Daniels is the former Dining Editor at Hudson Valley magazine who has also written and edited for web-based publications such as Food52 and The Kitchn, and has assisted in food styling and recipe testing for an assortment of cookbooks. Prior to her career in culinary-related media, Daniels spent years as a pastry chef at venues throughout upstate New York and completed the Longhouse Food Scholars program. She has a soft spot for quiche and hiking trails with footbridges, and would be hard-pressed to turn down a glass of Sauvignon Blanc.
Email: sdaniels@wineenthusiast.net
Instagram: @little_honey_dee



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