This salad can be made in a jiffy, and you can use pretty much any fish you like – just make sure it’s really fresh! As the fish is cut quite small, you need to serve it within 30 minutes of mixing it all together or it will cure too much. What happens is that the citrus juice cures the fish protein, chemically ‘cooking’ it, changing the colour, texture and flavour to very much that of cooked fish.
The bloodline of a fish is that part of the flesh immediately under the skin, towards the centre, which is darker in colour. Although it’s absolutely fine to eat, the colour will make this salad look less enticing.
Peel the cucumber, then slice it lengthways and scoop out and discard the seeds. Cut the flesh into narrow strips, then cut these across into dice. Place in a bowl and mix with the lime or lemon juice.
Cut the salmon into similarly sized dice and add to the cucumber together with the spring onion, mint and salt. Mix gently, cover and place in the fridge. Leave to cure for at least 15 minutes, then mix again and taste and adjust the seasoning.
Divide the salad among the crostini and sit some cress on top.
© 2005 Peter Gordon. All rights reserved.