Lightly Smoked Salmon Crudo with Trout Roe and Fresh Horseradish

December 2, 2015

There's no better way to showcase a great piece of fish than to simply serve it chilled, sliced and gorgeously garnished. Chef Stephen Gilladers' latest addition to the a la carte menu, a Lightly Smoked Salmon Crudo with Trout Roe and Fresh Horseradish does exactly that; present a beautiful Faroe Island salmon with a simplicity that enables our guests to appreciate it's delectable quality. It's the simple dishes, however, that sometimes require the most precision. Temperature and timing are of the utmost importance with raw fish, so the crudo (meaning "raw" in Italian) dish must be plated swiftly. The Faroe Island salmon used in Chef Gillander's dish is cured for one hour and lightly cold smoked, then sliced and served with citrus oil. salmon The Faroe Islands is a small, remote island group located in the middle of the North Atlantic with a population of less than 50,000 people. Despite its small size, the island stands out as the leading boutique producer in the highest grade of Atlantic salmon. The location attracts wild Atlantic salmon from all over northern Europe by its pristine clear waters, cool steady sea temperatures, strong currents and accessible fjords that cut deep inland. The Faroese people have lived off the ocean for centuries and have a deep respect for the environment. Just as Intro is committed to sustainability, the salmon from the Faroe Islands maintains the highest levels of fish welfare and the sound stewardship of the environment. The dish is finished with meticulously placed trout roe that has been marinated in sake, dressed with a lemon ginger oil, and topped with freshly grated horseradish, salmon skin cracklings, maldon sea salt and black pepper. final