Salmon or Tuna Carpaccio with Wasabi Sauce

Preparation

1. Step 1

   Lightly brush a sheet of plastic with olive oil and lay a piece of fish on it. Lightly brush surface of fish with olive oil and lay another sheet of plastic on top. Using the flat side of a meat tenderizer or a rolling pin, gently pound fish until it is very thin, ¼ to ⅛ inch thick. Take care not to tear the fish; if it seems that it will break apart, stop when it’s a little thicker than ¼ inch. Repeat with remaining pieces. Gently unpeel top layer of plastic and then set it back over the fish. Place in the refrigerator for at least 30 minutes.

2. Step 2

   Whisk together wasabi, vinegar, soy sauce, yogurt, and cream in a small bowl or measuring cup.

3. Step 3

   Toss cucumber with rice vinegar and sesame oil.

4. Step 4

   Cut each piece of flattened fish into smaller pieces and fan out on plates or on a platter. Using a pastry brush, brush each piece of fish with the wasabi sauce. Place a spoonful of the cucumber salad on each plate, garnish with shiso, cilantro or chervil and serve.