Sherry Vinegar Ceviche of Loch Duart Salmon

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Sherry Vinegar Ceviche of Loch Duart Salmon

Sherry Vinegar Ceviche of Loch Duart Salmon

INGREDIENTS

Sherry Vinegar Ceviche of Loch Duart Salmon
  • 2tbsp Sherry Vinegar
  • 3tbsp Extra Virgin Olive Oil
  • 200g Loch Duart Salmon
  • Maldon sea salt and freshly ground pepper
White Grape and Pine Nut Ajo Blanco
  • 1/2 bunch of seedless white grapes
  • 100g of lightly toasted pine nuts
  • 1 clove of garlic, peeled and central germ removed
  • 3 slices of crustless slightly stale bread
  • 6 tbsp extra virgin olive oil
  • 2 tbsp of sherry vinegar
  • 200ml of still mineral water
  • Maldon sea salt and freshly ground pepper
Shaved Fennel and Lemon Salad
  • 1 small bulb of Fennel
  • 1 small lemon
  • ½ a pickled lemon, finely diced
  • Small bunch of fennel fronds, finely chopped 8
  • 2 tbsp of lemon infused oil
  • Maldon salt and freshly ground pepper
To Serve
  • Chive oil
  • Micro Amaranth
  • Micro Tahoon

METHOD

Sherry Vinegar Ceviche of Loch Duart Salmon

Cut Salmon into large dice and marinate with sherry vinegar, olive oil and seasoning for at least 30 minutes.

White Grape and Pine Nut Ajo Blanco

Place all ingredients in a non-reactive bowl and let sit for 1 hour then place mixture in a blender and blitz on high for 4 minutes. Finally pass through a fine strainer and pour into a plastic beaker with a lid.

Shaved Fennel and Lemon Salad

Shave fennel on a mandolin over a bowl, zest the lemon over this using a micro-plane zester and add the juice of a ¼ of the lemon, the pickled lemon and the chopped fennel. Then add the lemon oil and seasoning and reserve.

To Serve

Place 200ml of Ajo blanco into each soup plate and place a mound of the fennel salad onto the centre of each plate, surround with 5 pieces of salmon ceviche, a drizzle of chive oil and a small selection of the micro leaves.

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