Chef's Notes
This is an easy hors d’oeuvre to serve with an aperitif.
Preparing the salmon cubes
Using a sharp knife, remove the skin from the salmon and cut the fish into 1-inch cubes. You should have around 16 cubes. Sprinkle the cubes with salt and sugar and toss them well. Let sit, covered, for 10 minutes.
Step 1: Preparing the salmon cubes
- 1 (5-ounce) salmon belly fillet
- ¼ teaspoon kosher salt
- ¼ teaspoon granulated sugar
Step 2: Preparing the sauce and adding the salmon
- 2 teaspoons toasted sesame oil
- 2 teaspoons oyster sauce
- 1 teaspoon Sriracha or other hot sauce
- 2 tablespoons chopped chives, plus more for serving
In a small bowl, combine the sesame oil, oyster sauce, and Sriracha. Add the salmon and chives and stir well to coat the cubes with sauce.
Step 3: Serving
- 2 teaspoons sesame seeds, for serving
Arrange the cubes on a serving dish and sprinkle with the additional chives and with the sesame seeds. Place a toothpick in each cube and serve immediately.