Recipes
Recipes

Salmon ceviche with orange and mulled spices

Add the flavour of Christmas to this classic salmon starter

Add the flavour of Christmas to this classic salmon starter

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(2 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £5.42 per serving

Nutritional Information

Each 199g serving contains

Energy
933kj
223kcal
11%
Fat
8.6g
Med
12%
Saturates
1.8g
Low
9%
Sugars
11.9g
Med
13%
Salt
3.22g
High
54%
of your reference intake.
Typical energy values per 100g:
469kj/112kcal

Ingredients

40g fresh ginger

3 star anise

1 cinnamon stick

3 cloves

160g Extra Special Freshly Squeezed Orange Juice

120g fresh lemon juice

20g sugar

¼ lemon, finely zested

½ orange, finely zested

20g boiled and puréed red chilli paste

4g salt

8 twists of black pepper

2g grated fresh garlic

400g Extra Special Buck’s Fizz Smoked Salmon

Sliced spring onion, to serve

Fine sliced shallot, to serve

Diced peeled peppers, to serve

Crushed rainbow peppercorns, to serve

Fresh coriander, to serve

For the chilli paste

150g mild red chilli, remove seeds and stalk

5g sugar

2.5g sea salt

Method

1
Make the chilli paste. Boil the chilli in water for 3-4 minutes until soft. Blend until smooth with salt and sugar. Cool and chill. Freeze and use when necessary.
2
Put the spices and orange juice into a pan. Bring to the boil and reduce liquid by half. Leave to cool, strain the spices and add lemon juice mixed with the sugar, zests, chilli paste, salt, pepper and garlic.
3
Put the smoked salmon in a bowl and drizzle over most of the dressing, making sure every part of the fish is covered. Marinate for 10-15 minutes. Place on your serving dish/plate then garnish.
4
Sprinkle with peppercorns, spring onions, pepper, shallot and fresh coriander. Drizzle the remaining dressing around the smoked salmon.