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Raw Salmon with Rhubarb

by Joëlle Terrien

Try this great combination of salmon and rhubarb. An explosion of taste with a sweet-sour note.

Raw fish is not just eaten in Japan: “Crudo” – as it’s called in Italy – is getting more and more popular in Switzerland! If you love this fact as much as we do, we recommend you to try the following recipe: We paired a mild, rather fatty salmon with the taste of a sweet-sour rhubarb and intensified the pairing by adding a sour green-mango-lime gel.

We love working with gels. They provide the dishes with this “extra kick” and let them appear perfectly creamy on your tongue – without the involvement of any additional fat.

Please note that the salmon should be ultra fresh (in sushi quality) and try to keep it outside the fridge as short as possible before and while you prepare it for a meal.

Raw Salmon with Rhubarb

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 400 g raw salmon in sushi quality

In syrup cooked rhubarbs:

  • 1 stalk of rhubarb cut into nice "parallel peaces" 
  • 1 dl white wine
  • 100 g sugar
  • Scrape out the pulp of 1 vanilla pod

Green-mango lime gel:

  • 1 green mango
  • juice of 2 limes
  • 1 tbsp sugar
  • add water until 300 ml are reached
  • 2.5 g agar agar
  • 0.45 g xanthan


Green-mango-lime gel:

Mix the green mango with the lime juice and the sugar thoroughly. Then add some water until you reach 300 ml in total. Blend it again until its really smooth. Add the Agar and the Xanthan and stir the liquid until the latter dissolved. Bring the liquid to boil and let it simmer for 1 - 2 minutes. Pass it through a sieve and put it in the fridge.

When the liquid gets cold, it becomes firm. Before you serve it, mix it again (if possible with a Thermomix, as the gel won't have as much bubbles compared to using a hand blender). Afterwards fill it all into a squeeze-bottle. 

In syrup cooked rhubarbs:

Peel the rhubarb and cut the stalk into nice "parallel peaces". Put the white wine, sugar and the vanilla pulp into a pan and heat it slowly until the sugar dissolved. Put the rhubarb into the syrup and simmer it for another 5 minutes. 

Plating the dish:

Slice the salmon into thin peaces and place them circular into a small soup plate. Place the rhubarb (and some beautiful, eatable flowers) on top of it and add some dots of the green mango gel. At the end, pour some of the syrup in which you cooked the rhubarb over the salmon. 

Et voilà, your beautiful dish is ready to serve. 

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