This recipe is inspired by the island kingdom of Numenor.

這個食譜的靈感來自於努美爾島王國。

Their love of seafood made salmon a natural choice.

他們對海鮮的熱愛使三文魚成為自然的選擇。

Today we're preparing a salmon crudo with tendering chili and pistachio.

今天我們準備的是三文魚煎餅配嫩辣椒和開心果。

Sushi grade salmon like or a king that I'm using here is one of the best options for crudo.

壽司級三文魚，如我在這裡使用的國王級三文魚，是烤魚的最佳選擇之一。

But if you don't have access to salmon, feel free to use tuna or fluke instead the keys that you slice it really thin and you keep on slicing just like this.

但是，如果你沒有機會獲得三文魚，可以隨意使用金槍魚或梭魚來代替，關鍵是你要把它切得非常薄，而且要像這樣繼續切下去。

The temperate climate of Numenor means they likely have access to sit tress like these tangerine and our world tangerine is perfect for a dish like this because it's sweet and has less pit than some other citrus fruit.

努美爾的溫帶氣候意味著他們很可能有機會獲得像這些橘子一樣的坐果，而我們世界的橘子非常適合做這樣一道菜，因為它很甜，而且比其他一些柑橘類水果的果核更少。

I love this salmon crudo and just that beautiful pistachio vinaigrette which will add a nice pop of acid and spice that will pair wonderfully with a fatty raw salmon.

我喜歡這種三文魚，只是那種美麗的開心果油醋汁會增加一種很好的酸和香料，與肥美的生三文魚搭配起來非常好。

It's so beautiful.

它是如此美麗。

It brings to mind the warm and salty sea breezes of new manner, so fresh and delicious.

它讓人想起新方式的溫暖和鹹的海風，如此新鮮和美味。