Marinating Raw Salmon

Now that gravad lax (below) is beginning to rival smoked salmon and there are more Japanese restaurants serving sashimi (thinly sliced raw fish), people are getting used to the idea of eating raw fish. Lightly marinated raw salmon can be delicious, as it has such a smooth, dense texture. To marinate salmon begin a few hours before serving and use olive or hazelnut oil and lemon juice, a wine or spirit, such as brandy, plus seasoning.

Salmon for eating raw should be the freshest fish possible. Serve it filleted, skinned and thinly sliced on a plate with salad leaves. Or, serve with soy sauce and Japanese horseradish (wasabi) powder mixed to a paste for dipping the salmon in. For something a bit adventurous serve marinated raw fish as a main course with warm new potatoes and spinach.