Thin slices of fresh salmon get a lift from grapefruit and lemon, while fennel adds a crisp bite. Dill-parsley oil brings the flavors together without overpowering the delicate fish.
In this modern preparation, crudo simply means raw: the salmon isn’t marinated or “cooked” with acid, but sliced thinly just before serving. This keeps its texture tender and its flavor clean. Choose salmon specifically labeled as suitable for eating raw, and check with your fishmonger if you’re unsure. Keep the fish chilled until you slice it and serve the dish straight away; don’t leave raw fish at room temperature for long.
Grapefruit adds a juicy, bittersweet citrus flavor, while a little lemon juice sharpens things up. Cut the segments from between the membranes and remove any visible seeds, too, for soft, juicy pieces without chewy membrane. Pink grapefruit is often a little milder, but yellow grapefruit works well too if you like a pronounced bitterness. Taste the citrus before finishing the dish, as the sweetness varies from fruit to fruit.
Fennel is important here for its fresh anise flavor and crunch. A mandoline makes thin, even slices, but a sharp knife works too; just slice as thinly as you comfortably can. Keep the fennel bulb covered in the refrigerator until you’re ready to use it. The green oil is made by blending dill and parsley with olive oil. An immersion blender in a narrow measuring jug quickly makes an even oil. If you’d like a smoother, clearer oil, you can pour it through a fine sieve; this is optional.
Arrange the salmon on the plate only once all the other components are ready. It’s easier to slice thinly with a sharp knife and fish that’s very cold and firm. Use a clean cutting board and knife, and don’t use them for other ingredients in between without washing them thoroughly first. Salt the fish just before serving: salting it too early draws moisture to the surface and changes its tender texture.
Serve the crudo as a starter, with thinly toasted bread if you like, for soaking up the citrus and oil. For a slightly more substantial plate, you can increase the amount of fennel; don’t replace it with a soft vegetable, as its crisp texture is what creates the contrast. Leftover raw fish isn’t suitable for keeping to serve as crudo later. So make only as much as will be eaten right away.
Keep the salmon chilled. Cut away the grapefruit peel and white pith. Cut the segments from between the membranes and catch any juice.
Put the dill, parsley and olive oil in a narrow measuring jug. Blend with an immersion blender until you have a green oil. Stir in the lemon juice and sea salt.
Slice the fennel paper-thin with a sharp knife or mandoline. Set aside while you slice the salmon.
Using a sharp knife, slice the cold salmon thinly. Arrange it straight away on two chilled plates.
Arrange the grapefruit and fennel on and between the salmon. Spoon over the green herb oil and season with a little extra sea salt. Serve immediately.
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