WHILE THE NAME MAY SOUND FANCY, this is really a very simple dish, a sashimi salad brightened with freshly squeezed lime juice. Inspired by the Hawaiian fish dish, the addition of avocado acts as a color and texture counterpoint. The salmon should be frozen for at least 24 hours to kill any parasites that might be in the fish; it’s also much easier to cut the fish while it’s still partially frozen.

　　

Ingredients

makes 4 large appetizers

　　1 pound skinless sashimi-grade king salmon fillet, pin bones removed, cut into 1/4-inch cubes

　　7 tablespoons extra-virgin olive oil

　　2 tablespoons unpacked light brown sugar

　　1/2 to 3/4 teaspoon Tabasco or other hot sauce

　　Kosher salt and freshly ground black pepper to taste

　　2 ripe avocados, peeled and pitted

　　1 small shallot, minced

　　2 tablespoons freshly squeezed lime juice (1 lime)

　　3 tablespoons freshly squeezed lemon juice (1 to 2 lemons)

　　1 tablespoon champagne vinegar

　　1/4 cup sour cream

　　2 teaspoons chopped fresh dill

　　

Step 1

In a medium bowl, combine the salmon, 1 tablespoon of the olive oil, the brown sugar, and the hot sauce, salt, and pepper. Mix gently and then set aside for 5 minutes.

　　

Step 2

In a separate bowl, roughly chop—even lightly mash—the avocados. Mix in the shallot and lime juice. Set aside.

　　

Step 3

To make the dressing, whisk together the remaining 6 tablespoons olive oil, the lemon juice, and vinegar. Add salt and pepper to taste.

　　

Step 4

To serve, divide the avocado mix among 4 small plates. Pat the avocado down into a 3-inch circle in the center of the plates. Top with the salmon, a small dollop of sour cream, and some dill. Drizzle the dressing over the top and serve immediately.

　　Pure Flavor