Salmon Ceviche with Bergamot Lemon & Pink Peppercorn Dressing
This simple yet sophisticated dish would be ideal for a celebratory dinner party or as part of a festive spread. The fresh herb and citrus flavours in the crème
Keywords
- Salmon Ceviche with Bergamot Lemon & Pink Peppercorn Dressing
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Ingredients
- 1 side of salmon
- 300g salt
- 160g sugar
- 24g fennel seeds
- zest from 2 lemons
- 15g dill or fennel tops, chopped
- 380g crème fraîche
- 20g chives, chopped
- 20g dill, chopped
- few twists of black pepper
- 75g shallots, finely chopped
- 100g olive oil
- 15g pink peppercorns
- 25g caster sugar
- 25g honey
- 65g white wine vinegar
- 120g lemon juice
- 18g vanilla essence
- salt
- pepper
- Snipped chives and lemon wedges, to serve
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