Salmon Ceviche Recipe - Great British Chefs

Ingredients

• 1/2 side of salmon, skin on and pin boned
• 5 lemons, zested
• 100g of dill, roughly chopped
• 150g of caster sugar
• 300g of coarse sea salt
• 20g of black peppercorns, crushed
• 50g of pink peppercorns, cracked
• 250g of crème fraîche
• 1 lemon, zested
• 12g of dill, chopped
• 2g of salt
• black pepper
• 75g of shallots, finely chopped
• 50ml of olive oil
• 5g of salt
• 1g of black pepper, milled
• 25g of pink peppercorns, crushed
• 1 vanilla pod
• 25g of caster sugar
• 25g of honey
• 65ml of white wine vinegar
• 1 lemon, juiced
• 150ml of vegetable oil
• 100ml of olive oil
• 12ml of vanilla essence
• sea salt
• 60g of baby cress
• 15g of shallots, finely chopped
• 10g of chives, chopped
• 10g of dill
• 5 pink peppercorns, crushed