Salmon Pomelo Crudo with Dill and Fried Capers

Salmon Pomelo Crudo with Dill and Fried Capers

Prep Time: 10 minutes

Cook Time: 3 - 4 minutes

Servings: 2

Ingredients

• 8 oz sushi grade salmon, thinly sliced at a bias (about ¼ - ⅛ inch thick)

• 1 pomelo (sub grapefruit or other citrus)

• 1 tbsp capers, drained

• 2 tbsp olive oil

• 2-3 sprigs of dill

• Good quality olive oil, to finish

• Flaky salt

Directions

1. Supreme the pomelo: Slice the top and bottom off the pomelo until you reach the flesh to create a flat base. Cut away the skin and white pith, following the curve of the fruit. Cut along either side of the membranes to release the pomelo segments. Place in a bowl, and squeeze the remaining membranes/core to release any juices. Set aside.

2. Heat 2 tbsp olive oil in a small skillet over medium heat. Once hot, carefully add the drained capers and fry until the capers have darkened slightly in color and begin to crisp, about 3-4 minutes. Remove the capers onto a paper towel-lined plate.

3. On a large serving plate, layer the salmon slices and pomelo segments. Distribute the crispy capers across the plate, and garnish with dill sprigs. Sprinkle with flaky salt and finish with a drizzle of good quality olive oil. Serve immediately.