This recipe is for one of my party favourites; a mixture of smoked and fresh lime marinated salmon is combined with a wondering cucumber, creme fraiche and dill dressing that is fantastic on melba toast or with a nice light salad of crisp leaves and some new potatoes.
500g smoked salmon
500g fresh salmon
300ml creme fraiche
Juice of 3/4 limes
1tbsp pink peppercorns
2/3 tbsp white wine vinegar
First things first you need to remove the skin from your fresh salmon and cut it into small cubes of about 1/2 inch.
Place the fresh salmon into a bowl and squeeze in the juice of 3/4 limes ensuring that you have enough to cover the salmon, as with ceviche the lime juice is going to “cook” the fresh salmon. Cover the bowl with some cling film and set aside for at least 3 hours.
When the fresh salmon is suitably marinated you can start to prepare the rest of the dish; cut the smoked salmon into the same size cubes as before and place into a clean bowl.
Drain the liquid from your fresh salmon and mix in with the smoked salmon. Set aside in the fridge for the time being.
Cut the cucumber into 4 lengthwise and remove the seeds and discard, cut the flesh of the cucumber into small cubes and place into a bowl with enough white wine vinegar to cover the cucumber and add in a good handful of fresh dill.
Cover the bowl and pop into the fridge for about 30 minutes before draining off the vinegar.
Take the salmon from the fridge, again discarding any liquid that has come off of it and add in the cucumber and dill.
Mix in the creme fraiche and the pink peppercorns, you can also add some more dill for extra colour.
Refridgerate if you are not serving immediately.