".Dear Maynard, Benedict & Freya
It was another lovely week, during which I learned a lot, which I'll put to good practise. The pictures will help with the presentation. Have a good winter and I hope I'll see you in Amsterdam one day."
Ingrid van Bijnen
Amsterdam
November 2013
Walnut Grove Recipes
Ceviche of Salmon
2 portions
- 150g fresh salmon fillet
- 1shallot
- 1 lemon
- 1½ tsp whole grain mustard
- 2tsp chopped dill
- 2tsp capers
- frise lettuce, dill & chervil to garnish
Method
1. Finely dice the shallot, combine in a small bowl with the juice of the lemon, mustard and finely chopped dill. Season to taste.
2. Slice the salmon very finely, in the same way as smoked salmon. Place carefully on the plate you will serve it on, so there are no gaps, but it is only one layer thick.
3. Spread the dressing evenly over the salmon, set aside for 20 minutes so the dressing can cure the salmon.
4. Garnish with a some frise lettuce, chervil & dill and serve.
Serving Suggestions
Perfect starter, or summer salad
Advanced Preparation
The dressing can be made the day before, and the salmon can be pre sliced.
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