Welcome to week 2 of our Festive Food series with renowned Somerset chef Steve James. To spread some Christmas cheer we’re sharing a new FREE EXCLUSIVE and printable recipe each week over the festive period.
Last week we launched with Chocolate and cherry mince pies with sloe gin butter. This week we’re turning to the show stopping starter. Smoked salmon ceviche in tigers milk with coriander oil.
Pinterest worthy food
Pinterest worthy and just as delicious as it looks. A true feast for the eyes, any guest would be delighted with this starter to kick off your Christmas dinner.
Smoked salmon is a favourite with many as a starter for Christmas Day and we’re no different in our house. The tigers milk adds a real unique and tart twist to an old classic. Using incredible local ingredients where possible, this recipe features locally produced Fussels rapeseed oil grown and produced right here in Somerset.
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Smoked salmon ceviche in tigers milk with coriander oil
- measuring spoons
- 200 g smoked salmon
- 2 whole limes cut in half
- 4 whole breakfast radishes sliced extra thin
- Handful Corinader leaves
- 2.5 cm piece of ginger
- 1 whole red chilli de-seeded
- 1/4 yellow pepper de-seeded
- 1/2 tbsp rapeseed oil Fussels
- 1 1/2 cloves of garlic
- 4 juice limes 4 juiced limes
- 1 pinch salt and pepper
- 1/4 tsp caster sugar
- 200 ml rapeseed oil Fussels
- 15g coriander leaves and stalks
- Using a blender blitz the chilli, yellow pepper, oil and 1 clove of garlic until a smooth paste is formed.
- Pour into a jug and set to one side.
- Add 2.5cm piece of ginger, other 1/2 garlic clove, lime juice, sugar, coriander and a good pinch of salt and pepper and blitz.
- Add 1 1/2 tsp of the paste in the jug to the mix and blitz until smooth liquid.
- Check the seasoning balance, should be quite tart to the taste. The mix will cook the smoked salmon in the acidity with a good hit of chilli.
- Pass through a sieve and reserve in the fridge until needed.
- Rinse the blender before turning your attention to the coriander oil.
- Add the oil and coriander to the blender and blitz until the coriander has broken down and you have a nice green oil with flecks of coriander through it.
- Strain if you prefer, I've left the flecks in for visual effect.
- Heat a pan over a high heat, add the lime halves cut side down to char and set them aside.
Plating up - Individually or on a large platter to share
- Place the tigers milk in a large bowl.
- Separate the salmon and toss through the tigers milk.
- Place and salmon on a plate and dress with extra tigers milk from the bowl.
- Arrange slices of radish over the salmon and add coriander leaves.
- Garnish with a charred lime for squeezing and drops of coriander oil
Next week Dreaming of a white Christmas cake.
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