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.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Mixing bowl
Prep checklist
Salmon — sushi-grade, chilled hard
Olive Oil — your very best bottle
Lemon — zest and juice
Pink Peppercorns — crushed
Chives — minced
2 steps
Method
1
Slice the cold salmon against the grain into 5 mm petals with a long, wet knife — single confident strokes, no sawing.
Why this works
15 minutes in the freezer firms the fish for cleaner slices. Cold fish, sharp knife, brave hand.
2
Arrange on chilled plates. Only NOW dress: oil, a few drops of lemon, zest, salt, pink pepper, chives.
Why this works
Citrus starts "cooking" the surface immediately — dress at the table, not in the kitchen.
From the pass
Chef's notes
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.