Makes 6 servings

This lovely little appetizer was inspired by a meal I had at a tapas
restaurant in Paris. I loved the blend of silken and crunchy and the idea
that salmon would be good with something other than a slice of fresh
lemon. Everything about this dish speaks of subtlety, including the
drizzle of almond oil tossed with the salmon. If you don’t have almond
oil, use a lightly fruity extra virgin olive oil instead.

INGREDIENTS

• 4 ounces (120 g) smoked salmon, lox style, preferably without nitrates
• 1 teaspoon almond oil
• One 2-inch (5-cm) piece cucumber, peeled, seeded, and cut into tiny dice
• One 7-inch (18-cm) celery stalk, strings removed, cut into tiny dice
• 2 tablespoons fresh dill, chopped
• 1 tablespoon sliced almonds
• 4 small radicchio leaves, cut into very thin strips (chiffonade)

For the horseradish cream:

• Generous ¼ cup (60 ml) heavy non-ultrapasteurized cream
• 2 teaspoons creamy-style horseradish
• ¼ teaspoon fresh lemon juice
• 2 tablespoons sliced almonds, lightly toasted

PREPARATION

1. Slice the salmon, with the grain, into very thin (barely ¼-inch/.6-cm) slices. Place the salmon in a medium bowl, add the almond oil, and toss. Add the cucumber, celery, dill, almonds, and radicchio to the salmon and fold the ingredients together. Either refrigerate immediately or evenly divide the salmon mixture among six wineglasses or other small glass bowls or cups.
2. For the topping, place the cream in a large bowl and whisk it until it forms soft peaks. Whisk in the horseradish and lemon juice. Taste for seasoning. Evenly divide the cream mixture among the glasses, spooning it atop the salmon. Sprinkle each serving with an equal amount of the toasted almonds and serve immediately or refrigerate for up to 1 hour.

Note: The recipe calls for ingredients cut into tiny dice. Tiny is what you are after here, as the small size of the vegetables gives a little point of flavor to the dish. You can make the elements of this dish several hours in advance, but assemble it right before serving so that all of the flavors retain their texture and intensity. Make sure the toasted almonds are thoroughly cool before adding them to the dish. If you have a leftover serving or two, it makes a delicious sandwich filling.