If you have a great piece of fresh Sockeye you can create this dish as an appetizer prior to serving the remaining fish as the main course.

1. With a very sharp knife, gently cut an 8” long fillet (about 5” wide) into thin strips and dice into small 1/4 inch square pieces. Cover and refrigerate before you begin the next steps.
2. Finely chop 1/2 of a shallot and place in med. size bowl
3. Finely chop a small handful of chives and add to shallot
4. Add 1-2 Tbls of toasted sesame oil (adjust to taste)
5. Add 1 Tbls of soy sauce
6. one pinch of salt
7. add a 1/4 tsp of wasabi paste
8. mix all the sauce ingredients together to taste. You may have to add more soy. Also a fresh squeeze of lemon adds a nice touch – just not too much or you will have ceviche.
9. Now add the sauce to the fish and gently fold with a rubber spatula. I like to serve it on top of beautiful Hydrangea leaves. Use a metal mold to get your portions equal and for appearance.

This dish is great if you have extra salmon.  Just serve small portions with a nice Washington State Riesling and enjoy!