Recipe: Smoked salmon ceviche

This a perfect appetiser for seafood lovers. We make it more exiting by adding a bit of pickle and spice to it.

 

180g smoked Scottish salmon

1 piece mango, medium ripe

150mg wild rocket leaves

1 tablespoon olive oil

1 teaspoon English mustard

1 teaspoon honey

4 black olives, sliced

half a teaspoon caper berries

3 pieces cherry tomatoes

1 tablespoon pickled silver onions

half a teaspoon spiced smoked paprika

1 tablespoon Tobiko eggs

half a teaspoon crushed black pepper

1 and half tablespoon white wine vinegar

Salt, to taste

 

 

1. To accompany salmon ceviche we serve pickled mangoes. For making mango pickle, peel the mango into long, broad strips. In a bowl mix them with white wine vinegar and refrigerate overnight. Then strain them and save the remaining vinegar.

 

2. Take a round plate and spread your smoked salmon as shown in the picture and season with salt and pepper.

 

3. In a salad bowl mix honey, mustard, olive oil and remaining vinegar. Take a pastry brush dip in the mustard dressing and brush on the smoked salmon.

 

4. Cut cherry tomatoes in quarters and silver onions into halves. Wash and dry the wild rocket leaves and lightly toss them in the honey mustard dressing and arrange in the middle of the plate.

 

5. Arrange the pickled mango, caper berries, olives, silver onion and the cherry tomatoes on your dressed salmon. Sprinkle the paprika powder and garnish with Tobiko eggs. Serve cold.

 

Tips

Smoked salmon is the body of this dish, so when dressing it make sure you don’t kill the flavour of salmon by overdressing it and giving more mustard flavour. Distribute the pickles evenly to make it more attractive. I have used rocket leaves, but you may use lettuce of your choice.  But remember, sharpness the wild rocket has goes well with the pickles and salmon in this dish.