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Recipe: Smoked-Salmon Carpaccio from Crane & Turtle

Chef Makoto Hamamura shows you how to turn store-bought smoked salmon into a restaurant-worthy appetizer.

A swipe of lemony avocado mousse and a dollop of dill creme fraiche brighten up slices of smoked salmon. Photograph by Sam Vasfi.

At Petworth’s Crane & Turtle, chef Makoto Hamamura’s dishes weave influences from France, Japan, Vietnam, and beyond. His menu is eclectic, but there is one thing Hamamura’s creations all have in common—artful, elegant plating. This smoked-salmon carpaccio, one of his simpler starters, doesn’t take much time to prepare, and the prettied up presentation makes it a good pick for a dinner party.

Serves 2

1 avocado

1 tablespoon lemon juice

1 pinch salt, plus more to taste

2 sprigs dill, chopped

½ cup creme fraiche

4 ounces sliced smoked salmon

2 ounces salmon roe

1 tablespoon chopped chives

Make the avocado mousse:

Peel the avocado and place it in a blender. While the blender is running, add the pinches of salt and lemon juice. Place the mixture in a bowl and refrigerate.

Make the dill creme fraiche:

In a small bowl, mix the dill and creme fraiche until smooth. Season to taste with salt.

Plate the carpaccio:

Place a tablespoon of avocado mousse on the plate and drag the tip of your spoon through it. Make a small pool of dill creme fraiche in the center of the plate, just below the avocado. Fold a few slices of smoked salmon and arrange them on top of the avocado and creme fraiche. Spoon the salmon roe into a line on top of the smoked salmon. Sprinkle the roe with the chopped chives. Serve immediately.