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{"activity_order":null,"activity_type":["Recipe","Technique"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-12-11T18:35:23Z","creator":null,"currently_editing_user":null,"description":"There's no better way to showcase a great piece of fish than to serve it chilled, sliced, and gorgeously garnished, no cooking required. We use salmon, but you can substitute any other fish that's served raw\u2014just pick what looks fresh at the market. We rest the fish overnight in lemon oil, then slice it and serve with tangy horseradish cream and bright lemon curd, plus pretty little pickled beet cones stuffed with salmon roe. \n\nIt's the simple dishes, however, that sometimes require the most precision. You'll want to plate this crudo quickly, as temperature and timing are of the utmost importance with raw seafood. The best way to set yourself up for success is to think through the entire process in advance so that everything's good to go at assembly time. This is a great recipe for cooks who are looking to learn plating techniques, which is why we've included a number of assembly tips below the recipe. While some are specific to this dish, they'll be applicable to all sorts of preparations, and will come in super-handy when you're designing composed dishes of your own.\n\nAny questions? [linktocomments Ask here.]","difficulty":"intermediate","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/zvXCtZWMQLiSYsIvrJtm\",\"filename\":\"plating-diagram.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1159998,\"key\":\"1oN6dSOZRj2g0CtWTqjU_plating-diagram.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","forks":[],"id":1957,"image_id":"","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":195,"published":true,"published_at":"2014-05-06T22:58:18Z","short_description":"","show_only_in_course":false,"slug":"salmon-crudo","source_activity_id":null,"source_type":0,"summary_tweet":"","timing":"2 hours total, 1 hour active","title":"Salmon Crudo","transcript":null,"updated_at":"2015-07-08T17:47:29Z","upload_count":3,"used_in":[],"vimeo_id":"129497729","yield":"4 portions","youtube_id":"P_EIvKmeX6g","tags":[{"id":102,"name":"seafood","taggings_count":76},{"id":1251,"name":"how to plate","taggings_count":1},{"id":1252,"name":"piping 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Chill in the fridge until you're ready to serve.\n\n[fetchActivity ikura-and-beet-cone]","extra":null,"hide_number":null,"id":91635,"image_description":null,"image_id":"","is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"Make [link http://www.chefsteps.com/activities/ikura-and-beet-cone Ikura Cones]","transcript":null,"updated_at":"2014-05-13T18:58:54Z","vimeo_id":null,"youtube_id":null,"ingredients":[{"display_quantity":"1","note":null,"quantity":"1.0","unit":"recipe","ingredient":{"for_sale":false,"id":3935,"product_url":null,"slug":null,"sub_activity_id":1952,"title":"Ikura Cones"}}]},{"activity_id":1957,"audio_clip":null,"audio_title":null,"created_at":"2014-05-13T18:58:55Z","directions":"[fetchActivity lemon-curd]","extra":null,"hide_number":null,"id":91636,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"Make [link https://www.chefsteps.com/activities/lemon-curd Lemon Curd]","transcript":null,"updated_at":"2014-05-13T18:58:55Z","vimeo_id":null,"youtube_id":null,"ingredients":[{"display_quantity":"1","note":null,"quantity":"1.0","unit":"recipe","ingredient":{"for_sale":false,"id":4611,"product_url":null,"slug":null,"sub_activity_id":2416,"title":"Lemon Curd"}}]},{"activity_id":1957,"audio_clip":null,"audio_title":null,"created_at":"2014-05-13T18:58:55Z","directions":"Remove salmon skin by placing the filet skin-side down, and with one hand gently holding the fish in place, carefully slide a sharp knife between the skin and the flesh. \n\nUse tweezers to remove any remaining pin bones (or ask your butcher or fish monger to do it for you).\n\nSee the video to the right for more details on how to break down a whole salmon.","extra":null,"hide_number":null,"id":91637,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/oWA2si10SXO7Ka3adXmx\",\"filename\":\"Prepare Salmon.jpg\",\"mimetype\":\"image/jpeg\",\"size\":979400,\"key\":\"3NyUvUb2SwKyVXNsSDHs_Prepare Salmon.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"Prepare salmon","transcript":null,"updated_at":"2014-05-13T18:58:55Z","vimeo_id":null,"youtube_id":null,"ingredients":[{"display_quantity":"200","note":null,"quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":1045,"product_url":"http://mikuni.myshopify.com/products/wild-day-boat-caught-silver-salmon-7-lb-whole-fish#oid=1003_1","slug":"salmon","sub_activity_id":null,"title":"Salmon"}}]},{"activity_id":1957,"audio_clip":null,"audio_title":null,"created_at":"2014-05-13T18:58:55Z","directions":"[fetchActivity butchery-salmon]","extra":null,"hide_number":true,"id":91638,"image_description":null,"image_id":null,"is_aside":true,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-05-13T18:58:55Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":1957,"audio_clip":null,"audio_title":null,"created_at":"2014-05-13T18:58:55Z","directions":"Wash lemons and peel with a vegetable peeler.\n\nIn a large ziplock bag, combine lemon peel, salmon, and enough olive oil to cover. \n\nPlace bag in a large tupperware container or bowl and cover with ice. Transfer to the refrigerator. Chill overnight (recommended) or for up to two days (for a very deep lemon flavor). \n\nCHEF TIP: In a hurry? Before adding fish, place lemon and oil in the bag and roll over it a few times with a rolling pin. This will release the oil in the lemon and the fish will gather flavor faster.","extra":null,"hide_number":null,"id":91639,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/nlfL8wDSJWWQ4HuK4ltA\",\"filename\":\"Screen Shot 2014-03-05 at 4.52.49 PM.png\",\"mimetype\":\"image/png\",\"size\":757705,\"key\":\"SSGXT8ReOGIeFipCVUvg_Screen Shot 2014-03-05 at 4.52.49 PM.png\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"Pack in lemon oil; chill","transcript":null,"updated_at":"2014-05-13T18:58:55Z","vimeo_id":null,"youtube_id":null,"ingredients":[{"display_quantity":"2","note":"rind only","quantity":"2.0","unit":"ea","ingredient":{"for_sale":false,"id":108,"product_url":null,"slug":"lemon","sub_activity_id":null,"title":"Lemon"}},{"display_quantity":"200","note":"from above","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":1045,"product_url":"http://mikuni.myshopify.com/products/wild-day-boat-caught-silver-salmon-7-lb-whole-fish#oid=1003_1","slug":"salmon","sub_activity_id":null,"title":"Salmon"}},{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":3082,"product_url":null,"slug":"olive-oil","sub_activity_id":null,"title":"Olive oil"}}]},{"activity_id":1957,"audio_clip":null,"audio_title":null,"created_at":"2014-05-13T18:58:55Z","directions":"As restaurant menus remind us regularly, there's always a certain amount of risk when you're eating raw food. Raw wild salmon carries little risk of food-borne illness, but infection can be more hazardous to children, the elderly, and anyone with serious health problems. \n\nCooking the fish to [c 60] for at least one minute will help eliminate food safety concerns, and so will freezing it\u2014the preferred method in the food industry for eliminating risk in raw food. The FDA suggests freezing fish for seven days at [c -20] or for 15 hours at [c -35].\n\nAt the end of the day, everyone must assess his or her own tolerance for risk based on health, age, and ability to resist the exquisite simplicity of a fresh slice of chilled seafood.\n\n[link https://www.chefsteps.com/ingredients/salmon Click here for more information about food safety considerations for raw salmon.]","extra":null,"hide_number":true,"id":91640,"image_description":null,"image_id":null,"is_aside":true,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"Is raw seafood safe?","transcript":null,"updated_at":"2014-05-13T18:58:55Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":1957,"audio_clip":null,"audio_title":null,"created_at":"2014-05-13T18:58:55Z","directions":"Trim herbs as desired and store cold between wet paper towels.","extra":null,"hide_number":null,"id":91641,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8323072,"subrecipe_title":null,"title":"Prepare herbs for garnish","transcript":null,"updated_at":"2014-05-13T18:58:55Z","vimeo_id":null,"youtube_id":null,"ingredients":[{"display_quantity":"","note":"sprigs","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":3947,"product_url":null,"slug":"chervil","sub_activity_id":null,"title":"Chervil"}},{"display_quantity":null,"note":"sprigs","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":3948,"product_url":null,"slug":"tarragon","sub_activity_id":null,"title":"Tarragon"}},{"display_quantity":null,"note":"sprigs","quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":1472,"product_url":null,"slug":"dill","sub_activity_id":null,"title":"Dill"}}]},{"activity_id":1957,"audio_clip":null,"audio_title":null,"created_at":"2014-05-13T18:58:55Z","directions":"Remove fish from bag, reserving oil.\n\nSlice fish: You can serve in portions of four thick slices per plate or cut salmon thinner if you prefer.\n\nPipe horseradish cream over salmon. \n\nPlace Ikura cones around salmon. \n\nLay herbs along the path of the cream, then follow with lemon curd and Cyprus salt. \n\nJust before serving, drizzle reserved lemon oil over the fish.","extra":null,"hide_number":null,"id":91642,"image_description":null,"image_id":"","is_aside":null,"presentation_hints":{},"step_order":8355840,"subrecipe_title":null,"title":"Slice; assemble dish; serve","transcript":null,"updated_at":"2014-05-13T18:58:55Z","vimeo_id":null,"youtube_id":null,"ingredients":[{"display_quantity":null,"note":null,"quantity":"0.0","unit":"a/n","ingredient":{"for_sale":false,"id":3949,"product_url":null,"slug":"cyprus-salt","sub_activity_id":null,"title":"Cyprus salt"}}]},{"activity_id":1957,"audio_clip":null,"audio_title":null,"created_at":"2014-05-13T18:58:55Z","directions":"Piping newbies have a tendency to work too close to the surface, pressing the cream into the plate. Instead, try holding the bag an inch or so above the plate, so that the cream lays down gently. It's easier, and will give the cream a lighter appearance. Air bubbles will interrupt your flow; be sure to remove as many as possible before you transfer food to the piping bag. You can use a [link http://www.chefsteps.com/activities/how-chamber-style-vacuum-sealers-work vacuum chamber] if you have one, or remove larger air bubbles by tapping the bowl a few times against your work surface.","extra":null,"hide_number":null,"id":91643,"image_description":null,"image_id":null,"is_aside":true,"presentation_hints":{},"step_order":8372224,"subrecipe_title":null,"title":"Pipe Like a Pro","transcript":null,"updated_at":"2014-05-13T18:58:55Z","vimeo_id":null,"youtube_id":"z0ZXPtjjezQ","ingredients":[]},{"activity_id":1957,"audio_clip":null,"audio_title":null,"created_at":"2014-05-13T18:58:55Z","directions":null,"extra":null,"hide_number":true,"id":91644,"image_description":null,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/HTy5SZgRLZLp8ZilwGfQ\",\"filename\":\"plating-diagram.jpg\",\"mimetype\":\"image/jpeg\",\"size\":1159998,\"key\":\"mBQ2YmCQIiJjraZUogRt_plating-diagram.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","is_aside":null,"presentation_hints":{},"step_order":8380416,"subrecipe_title":null,"title":"#<br>Plate Like a Pro","transcript":null,"updated_at":"2014-05-13T18:58:55Z","vimeo_id":null,"youtube_id":null,"ingredients":[]},{"activity_id":1957,"audio_clip":null,"audio_title":null,"created_at":"2014-05-13T18:58:55Z","directions":"Successfully assembling a composed dish requires a certain state of mind. It's key to keep calm so that you can work quickly without feeling rushed\u2014we're looking for that sweet spot where you're not so hurried you're making mistakes, but not moving so slowly that ingredients change in undesirable ways (warm up, wilt, dry out, etc.). Planning ahead will help you achieve this. Move through each step in your head so you can anticipate the tools and time you'll need. Before you begin, make sure that you have all the ingredients and equipment arranged at your work space and ready to go. Here, some more tips. \n\n<b>CHILL THOSE PLATES</b>\nYour plates should be chilled in advance\u2014we can't emphasize how much plate temperature can impact both the look and taste of a dish, even in a few seconds. \n\n<b>WORK AHEAD</b>\nBefore you begin working, identify any steps you can do in advance. Carving out ample time to prepare Ikura Cones, for example, will make the process enjoyable rather than stressful. Store them in the fridge and just pop them on the plate when you're ready to serve.\n\n<b>KEEP IT ASYMMETRICAL</b>\nNothing is perfect in this world, but a really lovely plate can almost convince you otherwise. Symmetry interferes with the illusion\u2014people will always notice inconsistencies between symmetrical things. Applying elements in odd numbers will usually yield more beautiful results and gives the dish a natural look. \n\n<b>SLICE CAREFULLY</b>\nIf you've ever sat at a sushi bar, you've probably noticed the chef cutting fish with a fluid, two-step motion: forward, then backward. This is the best technique for slicing all soft, thin food; you want to avoid any sort of sawing motion. Fish should be very cold when you serve it\u2014always keep it in the fridge or on ice\u2014and your knife should be razor sharp. Lay slices flat on the plate; stacking them can impact the texture. \n\n<b>ONE STEP AT A TIME</b>\nWhen preparing several plates at once, start with all your plates in a line. Moving from left to right, place one ingredient (the fish, in this instance), on each plate, then move on to the next ingredient (the horseradish cream), and then the next (the cones), and so on. This way you aren't wasting time and energy picking up and putting down different tools, and you're less likely to forget any one component on a plate.\n\n<b>LARGER ELEMENTS HELP WITH COMPOSITION</b>\nLarger elements\u2014such as the Ikura Cones\u2014can give a dish height and foundation. Adding them before herbs and other smaller items will often help you compose a better-looking plate. They can also mask errors. For instance, if you have any sloppy piping spots in this dish, you can arrange the cones strategically to cover those up.\n \n<b>ADD SALT AND HERBS AT THE LAST MINUTE</b>\nSalt and fresh herbs hit the plate near the very end of the plating process. Some restaurants keep fresh plants growing in the kitchen and simply snip off a few sprigs when they're ready to garnish. If you prep them in advance, store herbs between two damp paper towels. Always handle them gently, as squeezing sprigs and leaves can crush their cells and cause them to turn brown. Another chef technique: just before serving, spritz the herbs with a 1:1 mixture of oil and lemon juice plus a little salt. It'll perk plants up and give them a sexy sheen. \n\nBecause salt can oxidize food and cause it to change color, it should also go on the plate at the last minute. Sprinkle it on, then serve immediately.","extra":null,"hide_number":true,"id":91645,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8384512,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-05-13T18:58:55Z","vimeo_id":null,"youtube_id":null,"ingredients":[]}]}

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