Fish Carpaccio from The Sushi Experience by Hiroko Shimbo

Name: Fish Carpaccio from The Sushi Experience by Hiroko Shimbo
Ingredients: 1 pound sushi salmon (for information on shopping for sushi fish, and sushi salmon or homemade gravlax cured in kelp (for information on curing in kelp) or sushi tuna; Olive oil; Freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons freshly squeezed lemon juice; ½ teaspoon Dijon smooth mustard; 1½ tablespoons shoyu (soy sauce); ½ to 1 teaspoon finely grated garlic; 2 cups thinly sliced radicchio or endive; 2 cups frisée or other salad leaves; 2 scallions, finely sliced; 2 tablespoons chopped coriander leaves

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Carpaccio is an Italian dish consisting of very thin slices of raw beef served cold with a creamy vinaigrette. It was natural for innovative chefs to create a seafood version of this. To make it, I...

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Ingredients

1 pound sushi salmon (for information on shopping for sushi fish, and sushi salmon or homemade gravlax cured in kelp (for information on curing in kelp) or sushi tuna
Olive oil
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
½ teaspoon Dijon smooth mustard
1½ tablespoons shoyu (soy sauce)
½ to 1 teaspoon finely grated garlic
2 cups thinly sliced radicchio or endive
2 cups frisée or other salad leaves
2 scallions, finely sliced
2 tablespoons chopped coriander leaves