This makes a delightful hors d’oeuvre, appetizer or even a light supper. If you’re serving it as an hors d’oeuvre you can spoon it onto cucumber rounds, small endive leaves or toasted pita triangles. The better the salmon, the better this will be (sashimi grade is the best). In our case, we use Copper River salmon from Alaska.
1 pound salmon fillet, skin and small bones removed
1 cup (about 5 ounces) finely diced cucumber
1 medium size shallot, minced
1 avocado, sliced
2 tablespoons capers, rinsed and chopped
1 to 2 tablespoons minced pickled ginger (available in Japanese markets), to taste, plus additional pickled ginger for garnish
½ teaspoon Worcestershire sauce
Salt and freshly ground pepper to taste
2 tablespoons fresh lemon juice
2 teaspoons wasabi paste
1 tablespoon seasoned rice vinegar
1 teaspoon soy sauce
2 tablespoons extra virgin olive oil
Chopped chives for garnish
1. Make sure there are no small pin bones in the salmon. Remove with tweezers if there are, then mince the fish very fine. Combine with the cucumber in a medium bowl.
2. Rinse the shallot with cold water and drain on a paper towel. Add to the salmon and cucumber. Add the capers, minced pickled ginger, Worcestershire sauce, salt and pepper, and lemon juice and toss together.
3. In a small bowl or measuring cup, whisk together the wasabi or horseradish, vinegar, soy sauce, and olive oil. Toss with the fish and cucumber mixture. Cover and refrigerate until ready to serve.
4. To serve, spoon onto cucumber rounds, avocado base or pita triangles, or mold in plastic wrap-lined ramekins and unmold onto plates as a first course. Sprinkle with chives and garnish with pickled ginger.