If you happen to have a nice, sushi-grade wild caught sockeye salmon, try this dish as a delicious and refreshing amuse bouche.
- 2 oz. fresh good quality sushi-grade sockeye salmon, diced
- 1 Tbsp lemon juice
- 1/2 Tbsp white wine vinegar
- heavy cream
- salt and pepper to taste
- 1 Tbsp chopped dill
Combine all ingredients except for the dill and cream and allow to stand about 5 minutes.
The citric acid in the lemon juice will cook the salmon a bit.
Divide into 2 -4 servings, and season to taste. Drizzle with a tiny bit of cream. Sprinkle a bit of dill and serve immediately.