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Salmon Crudo with caviar and Maison Publique Cucumber Vinaigrette

A recipe from Chef Derek Dammann.


Serves 4 to 6

  • 8 ounces wild salmon fillet, center cut, boneless/skinless
  • 2 tbsp kosher salt
  • 1 tbsp sugar
  • 250 ml Maison Publique Cucumber Vinaigrette
  • 2 tbsp Acadian sturgeon golden caviar (or mullet caviar if it’s a budget thing)
  • 2 tbsp chives, finely minced
  • Flaky salt to finish
  • Good olive oil to finish
  • 1 fresh red chili, sliced paper thin (optional)


  1.  Lay your salmon on a nonreactive plate and season heavily with the salt and sugar (all of it), allow to cure for 1 hour. Rinse the fish off under cold water and pat dry with paper towels.
  2.  Flood a decorative plate with Maison Publique Cucumber Vinaigrette. Using a very sharp       knife, take thin slices of salmon and lay them nicely over the vinaigrette.
  3.  Season the fish with the flaky salt. Arrange the caviar and chives over each slice and garnish each piece of fish with a slice of chili. Drizzle with the good olive oil.