Salmon and Tuna
A 1" cube of cured salmon layered over seared tuna, set on a shard of clear ice with a dill sprig for a ski pole
The party cost four million dollars, had a sixty-foot mountainscape and Olympic skaters costumed as salmon and tuna gliding across a rink built inside BC Place for six thousand people. It lost — to a party built around a ten-thousand-dollar tax audit.
Why this bite? Olympic skaters costumed as salmon and tuna, on ice, in a stadium — miniaturized to one inch.
The Story
"We were pissed," she says now, three decades later, and the detail she still recites in full is the costuming: skaters dressed as fish, choreographed across ice inside a stadium. This bite is that spectacle reduced to one inch — salmon over tuna, on real ice, with a single stem of dill standing straight up like a pole. Scale lost that night. It is served here in the size that eventually won.
Read Full Story →Ingredients
- Cured side of salmon
- Sushi-grade tuna loin
- Toasted sesame
- Yuzu kosho
- Dill sprigs
- Clear ice shards
Preparation
- 1.Sear tuna hard on all sides, chill, and cut into 1" cubes.
- 2.Cut cured salmon to match and stack over the tuna.
- 3.Brush lightly with yuzu kosho and dust with toasted sesame.
- 4.Set each cube on a clear ice shard and plant one dill sprig upright.
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