Crudo of halibut, smoked cream and heritage radishes

This elegant halibut crudo recipe by Merlin Labron-Johnson of Portland Restaurant is swaddled in a velvety smoked cultured cream and topped with slivers of radish. A dusting of raspberry powder comletes this ethereal dish to perfection.
  1. To begin, make the crudo. Mix the salt with the sugar and sprinkle a layer over a tray. Place the halibut fillet on top and sprinkle with the rest of the cure. Set aside for 30 minutes
  2. Meanwhile, cold-smoke the cream using a commercial smoker or Big Green Egg barbecue. This will take 15–20 minutes, best results will come from using hay, sawdust, cherry or apple wood chips
  3. When the cream has been smoked, mix with the chopped shallot, lemon juice and zest and season with a little sea salt
  4. After 30 minutes of curing, wash the halibut thoroughly under cold water and pat dry
  5. Thinly slice the radishes using a mandoline and slice the fish as thinly as possible using a very sharp knife
  6. Lay the halibut slices on a cold plate in a circle. Cover with a layer of the smoked cream, then cover the cream completely with the sliced radishes. Dust with raspberry powder, arrange the red vein sorrel over the top and serve.

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Recipe Information

Cooking Time


  • 300g thick halibut fillet, skinned
  • 100g salt
  • 100g sugar
  • 200g cultured cream
  • Salt
  • 1 large shallot, finely diced
  • 1 lemon, juiced and zested
  • 1 bunch of radishes, preferably heritage 
  • Raspberry powder
  • Red vein sorrel leaves