Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 4
Method
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Check the salmon carefully for skin, pin bones, and bloodline, then chop it fine with a sharp knife.
Season the salmon with the shallot, chives, olive oil, salt, and white pepper.
Divide onto chilled plates or shape with a ring mold.
Top or surround with the chopped egg, red onion, capers, and a spoonful of creme fraiche.
Jason's Notes
This is a knife job, not a blender job. Clean salmon, tight cuts, and cold service make the dish feel precise from the first bite.
Kitchen Notes
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