So simple yet such a delight. Put a few high-quality ingredients together, arrange them beautifully, and the result is sure to please.
8 oz. wild salmon fillet, skin and bones removed
8 oz. wild striped bass fillet, skin and bones removed
Freshly ground black pepper
2 tbsp. pesto sauce
Extra-virgin olive oil
Freshly squeezed lime juice
Small bunch of chives
4 oz. mixed baby lettuces
1. Freeze salmon and striped bass until firm. Thaw slightly; with a sharp knife, thinly slice on the bias. Thaw completely.
2. Divide fish among 8 chilled appetizer plates, fanning out slices. Sprinkle with sea salt and pepper.
3. Thin pesto with equal amounts of olive oil and lime juice to make it of drizzling consistency. Drizzle over fish.
4. Snip a few chives into small pieces and sprinkle over fish. Garnish plates with baby lettuces and whole chives.