Salmon Ceviche with Cloudberries and Seaweed
Appetizers • Peruvian
Description
This recipe was shared with us by John Smith. It was prepared during an expedition to the Kola Peninsula at Mammoth Camp.
Ingredients
- Smoked haddock fillet 10 oz
- Sea water 0 qt
- Boiling water 5 fl oz
- Lemon 1 piece
- Vodka 5 fl oz
- Sambal Oelek Paste 5 oz
- Cloudberry 5 oz
- Chum Salmon Caviar 0 oz
- Parsley 0 oz
- Scallions 0 oz
- Dried Nori Seaweed 0 oz
- Onion to taste
- Cucumber Brine 4 pieces
- Vegetable Oil 5 fl oz
- Bay leaf to taste
- Ground Black Pepper to taste
- Sugar 5 oz
Step-by-Step Guide
Step 1
Add a bay leaf, allspice, and 80 grams of sugar to boiling water.
Step 2
Cool the boiling water with spices, then mix it with seawater (you can substitute seawater with brine using a ratio of 100 grams of salt per 1 liter of water), and soak the salmon for 45 minutes.
Step 3
Mix vegetable oil, sambal sauce, lemon juice, vodka, and sugar (20 grams). Sprinkle with parsley, cloudberries, and caviar. Dress the salmon and let it marinate for at least 10 minutes.
Step 4
Wrap the onion in foil and roast it over the coals for 35 minutes. Finely chop the green onions and mix them with nori seaweed.
Step 5
Sprinkle the salmon with onions. Slice the cucumbers, add them in, mix everything together, and serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!