Italy's raw answer to sashimi: cold sushi-grade salmon sliced thin, dressed at the last second with oil, citrus, and salt. A knife-and-restraint recipe.
300 g
🐟 Salmon ›
sushi-grade, chilled hard
3 tbsp
🫒 Olive Oil ›
your very best bottle
1 pinch
🌸 Pink Peppercorns ›
crushed
Mise en place
Before you start
Prep checklist
Salmon — sushi-grade, chilled hard
Olive Oil — your very best bottle
Pink Peppercorns — crushed
Slice the cold salmon against the grain into 5 mm petals with a long, wet knife — single confident strokes, no sawing.
💡
15 minutes in the freezer firms the fish for cleaner slices. Cold fish, sharp knife, brave hand.
Arrange on chilled plates. Only NOW dress: oil, a few drops of lemon, zest, salt, pink pepper, chives.
💡
Citrus starts "cooking" the surface immediately — dress at the table, not in the kitchen.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Airtight container, 3 days.
Freezing
Usually better fresh.
Reheating
A hot dry pan or 180°C oven re-crisps almost anything in 3–5 minutes.
Make ahead
Portion into grab-and-go containers; most keep 3 days.
Wine pairing
A taut Vermentino or blanc de blancs.
Beer pairing
Whatever's cold.
On the plate
Serve it with
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