If you happen to have a nice, sushi-grade wild caught sockeye salmon, try this dish as a delicious and refreshing amuse bouche.


  • 2 oz. fresh good quality sushi-grade sockeye salmon, diced
  • 1 Tbsp lemon juice
  • 1/2 Tbsp white wine vinegar
  • heavy cream
  • salt and pepper to taste
  • 1 Tbsp chopped dill


Combine all ingredients except for the dill and cream and allow to stand about 5 minutes.

The citric acid in the lemon juice will cook the salmon a bit.


Divide into 2 -4 servings, and season to taste.  Drizzle with a tiny bit of cream. Sprinkle a bit of dill and serve immediately.