Salmon Crudo with Red Curry Mayo, Shallots, Shoots and Kombu

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Salmon, skinned 4 oz
Shallot, sliced into thin rounds 1 each
Shoots 1 cup
Kombu sheet, blitzed 1 each
Olive oil 1 tbsp
Curry Mayo
Club House Oregano Ground 1/2 tsp
Club House Cumin, Ground 1/2 tsp
Thai Kitchen Red Curry Paste 2 tbsp
Apple cider vinegar 1 tbsp
Egg Yolks 3 each
Club House Sea Salt, French Mediterranean 1/2 tsp
Neutral oil 500 mL


This recipe was created for Club House for Chefs by: Justin Floyd, Executive Chef of Avondale Sky Winery in Nova Scotia.

For the Curry Mayo: Add the egg yolks, Club House Oregano, Club House Cumin, Thai Kitchen Red Curry Paste, and cider vinegar to a stand mixer with whisk. The attachment and mix should be on medium speed until all ingredients are incorporated. With the mixer still running slowly add neutral oil until the mayonnaise is formed. Season to taste

For the Kombu: Take one sheet of dried Kombu and blitz in a Vitamix or similar blender until a powder is formed. Run powder through a fine mesh strainer to remove any large pieces.

For the Salmon Crudo: Slice the shallot into thin rounds using a Mandolin and wash the shoots and set aside. Cut any belly off the salmon and be sure that the fish has been deboned. Remove the skin from the salmon and slice into thin strips.

For Serving: Place the slices of salmon flat on a plate. Add dots of curry mayo around and over the fish in a decorative manner. Top with rounds of shallots and shoots. Finish with a sprinkle of kombu powder, salt and drizzle olive oil over the dish.

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