Sherry Vinegar Ceviche of Loch Duart Salmon with White Grape & Pine Nut Ajo Blanco with Shaved Fenne

Ingredients

• 2tbsp Sherry Vinegar
• 3tbsp Extra Virgin Olive Oil
• 200g Loch Duart Salmon
• Maldon sea salt and freshly ground pepper
• 1/2 bunch of seedless white grapes
• 1 clove of garlic, peeled and central germ removed
• 100g of lightly toasted pine nuts
• 3 slices of crustless slightly stale bread
• 200ml of still mineral water
• 1 small lemon
• 1 small bulb of Fennel
• ½ a pickled lemon, finely diced
• 2 tbsp of lemon infused oil
• Small bunch of fennel fronds, finely chopped 8
• Maldon salt and freshly ground pepper