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6
First-Course ServingsEasy
Published 2001
The time-consuming part of this dish can be done earlier the day you plan to serve it. Just cover the individual plates with plastic wrap, stack them in pairs, and keep them in the refrigerator. Use the best balsamic vinegar you can afford.
Slice the salmon into thin slices as you would smoked salmon by pressing a flexible knife against the salmon, in the middle of the fillet, so the blade actually bends