A dish we make with wild salmon and sea trout. It's simply tossed "cooked" in the citrus marinade. Freezing the fish for 3-4 hours before preparing will kill any parasites that might be present and will make it much easier to slice thinly.
I like to use a pinch of szechuan peppercorns in this dish.
Ask your fishmonger if the fish you are buying is suitable to be eaten raw; not all salmon or sea trout is. And if she or he is a good fishmonger ask for the pin bones to be removed.
I often make this dish by slicing the salmon lengthwise, extremely thinly, but that takes patience and an extremely sharp ham/salmon knife. It works just as well to cut the fish on the bias (i.e. at an angle of 45° see the photo above), in thin slices, but remove the skin before cutting.
This, like ceviche, is a dish to be prepared and eaten. Don't keep it hanging around.
- 300g\10oz fillet of Salmon, pin bones removed
- 2 tablespoons of olive oil
- Juice of ½ lime
- Handful of dill
- Large pinch of sea salt
- ½ Teaspoon of pink peppercorns
- ½ Dozen szechuan peppercorns (optional)
Tools of the Trade
- A pair of fishbone pliers or tweezers to remove those bones
- Pestle & Mortar or blender
Make the marinade. Roughly crush the peppercorns with the lime juice, olive oil, sea salt and dill.
Slice the fish into thin slices and mix in a bowl with the marinade.
Leave to chill for thirty minutes, then serve with crusty bread.
Take a ripe avocado, peel, thinly slice and serve interwoven with the salmon.