At Shorey’s age, I had never eaten raw fish, and when I first tried it, I did not like it. Things change, though, and now I do. Like many other children now, Shorey loves sushi, gravlax, smoked salmon, and the like.
This dish is prepared in a couple of minutes, and is ideal to pass around to your guests with aperitifs, drinks, or wine. The belly of the fish, which is fatter than the other parts of the fillet, is a choice piece for this recipe, but other fish can be substituted for salmon, with freshness being the most important factor. The curing and flavoring agents are simple: just salt, pepper, and sugar. The cubes of salmon should be no more than ¾ inch in size, so the salmon cures quickly. Alternatively, the salmon can be thinly sliced. Or find your own variation, one of the joys of cooking.
Serves 4 to 6
Cut the salmon into ¾-inch cubes. You should have about 30 cubes. Toss them with the salt, pepper, and sugar in a bowl. Refrigerate for 1 hour or up to 48 hours to cure.
When ready to serve, spread the salmon on a platter. Coat the cubes on all sides with the herbs and sesame seeds. Sprinkle the sesame and peanut oil on top. Insert a toothpick into each piece of salmon and pass the dish around for your guests to enjoy.