This is a fresh & vibrant dish that calls for the freshest and best sourced salmon you can get your sticky mitts on. I like to use Wild Salmon which is a beautiful deep rich red colour. This dish sings summer at the top of its lungs, and although it looks intricate is actually a walk in the park- so the perfect dinner party starter if you're looking to impress!
Serves 4 as a starter or 2 as a main
2 fillets of wild salmon
1/2 a golden beetroot, peeled and placed in cold water
4 radishes, topped & tailed and finely sliced
a handful of vermicelli noodles
2 spring onions, topped and tailed and thinly sliced diagonally
some rapeseed oil
20ml water | 20ml white wine vinegar | 20 g caster sugar
For the ceviche marinade:
5cm piece of peeled ginger | 2 peeled garlic cloves | 8 limes juiced | 10 sprigs of coriander | 1/2 a roughly chopped chilli
2 tsp Mirin | 2 tsp Soy
Place all your marinade ingredients, except the mirin and soy, into a bowl. Leave to infuse for 10 minutes then strain keeping the liquid. Add the Mirin and soy. Taste the mix and adjust to your taste. Keep in the fridge for up to 4 hours.
Place the sugar, water and vinegar into a small pan and bring to the boil to make a pickling liquor. Once the sugar has dissolved take off the heat. Remove your beetroot from the water and thinly slice it into rounds. Then thinly slice these into matchsticks. Place into a tupperware and your radish rounds into a separate tupperware. Then pour the pickling liquor over the radishes and beetroot. Leave to cool then place in the fridge until needed.
Place your sliced spring onions in a tupperware filled with water. Cover and place in the fridge for a few hours.
Heat the oil in a deep pan, about 5cm deep, over a high heat. Prepare a plate with some kitchen towel on it nearby. Test the heat of the pan with a small bit of vermicelli noodle. If it "pops" or "puffs" after 2 seconds the oil is hot enough. Throw a handful into the pan and wait for it to puff up and turn white. Then remove from the oil and drain on the kitchen roll. Sprinkle with salt and store in an airtight container until needed.
Drain your pickles and your spring onions throughly. Your spring onions should have curled up.
Using the sharpest knife you can find slice your salmon against the grain, about 5mm thick (think between sashimi and carpaccio). Place onto your serving plates and dress with your ceviche dressing making sure the salmon is covered. Then scatter your pickles across the plates. Finish with a small mound of spring onions and cover with the puffed vermicelli and some radish sprouts if you can find them.