Smoked salmon ceviche in tigers milk with coriander oil
Wow your family with this flavoursome starter
Servings: 4 people
Equipment
- blender
- measuring spoons
- sieve
- pan
Ingredients
- 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
Tigers Milk
- 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
Coriander Oil
- 200 ml rapeseed oil Fussels
- 15g coriander leaves and stalks
Instructions
Tigers milk
- 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.
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
- Enjoy!