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  • Starters and Sides

    Master Salmon Ceviche

    A wonderfully elegant dish fit for entertaining

    15 December 2014

    Serves 6

    • 750g Norwegian salmon, skin removed
    • Juice of 2 lemons
    • ½ tsp salt
    • 2 tsp caster sugar
    • 3 tbsp chopped dill
    • Black pepper
    • 60g large salmon roe

    FOR THE AVOCADO SALAD

    • 2 avocados, peeled, cut into 8 pieces
    • 4 spring onions, chopped
    • 400g baby Rosa tomatoes
    • 1 red chilli, chopped
    • 10g coriander leaves
    • 2 heads butter lettuce, leaves washed and separated
    • Olive oil and juice of 1 large lemon

    1 Place the salmon in the freezer for 1 hour. Slice into 5 mm slices.
    2 Whisk together the lemon juice, salt, caster sugar, dill and black pepper, pour over salmon and allow to stand for 15 minutes, then drain.
    3 For the salad: toss together all the ingredients.
    4 To serve: place the salmon on serving plates, top with salmon roe and serve with avocado salad.

    Words and image: Fairlady magazine

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