Ingredients

  • 2 1/2-pound pieces of salmon fillet, skinned
  • 1 teaspoon olive oil
  • ½ teaspoon salt, plus more to taste
  • Freshly ground pepper to taste
  • ¼ cup mayonnaise
  • 1 tablespoon coarse Dijon mustard
  • ¼ teaspoon fresh lemon juice
  • 1 teaspoon water
  • 4 teaspoons sevruga caviar
  • 1 Kirby cucumber, thinly sliced
  • 4 teaspoons chopped fresh chives
  • Nutritional Information
    • Nutritional analysis per serving (10 servings)

      291 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 77 milligrams cholesterol; 265 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Slice each piece of salmon in half horizontally, making 4 thin paillards. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the salmon to the skillet in batches, and cook so that it is seared on both sides but rare in the center, about 15 seconds a side. Season with salt and pepper, and refrigerate until cold.
  2. Meanwhile, stir together the mayonnaise, mustard, lemon juice, water and salt and pepper to taste. To serve, coat 4 plates with the mustard sauce. Place 1 piece of salmon on each plate and top with 1 teaspoon caviar. Fan a few of the cucumber slices on one side of the salmon, and sprinkle the chives over the cucumbers and around the edge of the plate.

Dining and Cooking