Music, Art & Cookery
About the Recipe
450g (1lb) organically farmed or wild salmon, skin and bones removed and sliced into neat dice, about thumbnail size
Rind and juice of 4 limes or 2 lemons – the fruit should be well washed and dried before grating to remove any preservative
Half a cucumber, peeled, halved lengthways and deseeded
450g (1lb) best-quality smoked salmon, diced to thumbnail size
450ml (16fl oz) crème fraîche
2tsp pink peppercorns (drained if in brine)
1tbsp torn dill
Bread or melba toast, to serve
Put the diced fresh salmon into a wide dish and add the lime or lemon rind and juice.
Mix thoroughly, cover the dish with clingfilm and leave it in the fridge for 3-4 hours minimum or overnight.
Try to mix the diced salmon around in the marinade once or twice during the hours it sits. The fish will become opaque in colour – it literally cooks in the acid lime or lemon juice.
Cut the deseeded cucumber into neat, fine dice and put these into a mixing bowl. Add the diced smoked salmon, crème fraîche, pink peppercorns and torn dill.
When the fresh salmon has marinated for several hours or overnight, drain off the lime or lemon juice and mix the fish into the contents of the bowl.
Season with black pepper and serve heaped on a dish and accompanied by warm bread or melba toast.