Salmon Crudo with Pretzel Crumbs
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.
- 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)
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.