California Farm Salmon Tartare

If you're using fresh salmon, first freeze the fillet until it's completely solid, keeping it frozen for 24 hours, then thaw it. If your salmon fillet seems too oily, you can address this by sprinkling it with brown sugar, flaked sea salt, and crushed pepper. Lay the fillet on a bed of rock salt and press it overnight with a glass bowl placed on top to draw out any excess oil. Remove the skin and carefully scrape off the fat layer directly underneath. Rinse the salmon and pat it dry. Slice the salmon 1/4-inch thick, then cut these slices into 1/4-inch dices using a sharp hatchet. Taste a small piece.

Finely chop the red onion, capers, and Italian parsley, aiming for as fine a chop as possible for all three. Grate the zest from the limes and add it to the chopped ingredients.

Gently combine the chopped vegetables with the salmon. Stir in the sesame oil, mayonnaise, lime juice, and red pepper sauce. Carefully fold all the ingredients together with the salmon, making sure to stir lightly to maintain an airy texture. Taste the mixture and adjust the seasonings as needed.

Slice the French baguette 1/4-inch thick. Brush one side of each slice with olive oil, then toast the oiled side in a dry cast iron skillet until golden. Using a mandoline, slice the unpeeled cucumber 1/16-inch thick. Spread a thin layer of mayonnaise on each toasted baguette slice or cracker, then place a cucumber slice on top.

Top each made baguette slice or cracker with a heaping layer of salmon tartare, using about one full tablespoon per piece. Finish by sprinkling a few flakes of sea salt over the tartare. Serve immediately.