Salmon ceviche with orange & mulled spices

Salmon ceviche with orange & mulled spices

Add the flavour of Christmas to this classic salmon starter.

By , 21 September 2015
Salmon ceviche with orange & mulled spices
  • Ready in: 40 mins
  • Serves: 4
  • Price: £5.42 per serving
Nutritional Info
Each 199g serving contains
  • Fat med
  • Saturates low
  • Sugars med
  • Salt high
  • Energy 934KJ 223KCAL
of your reference intake.
Typical energy values per 100g: 469kJ/112kcal.
  • 40g fresh ginger
  • 3 star anise
  • 1 cinnamon stick
  • 3 cloves
  • 160g Extra Special Freshly Squeezed Orange Juice
  • 120g fresh lemon juice
  • 20g sugar
  • ¼ lemon, finely zested
  • ½ orange, finely zested
  • 20g boiled and puréed red chilli paste
  • 4g salt
  • 8 twists of black pepper
  • 2g grated fresh garlic
  • 400g Extra Special Buck’s Fizz Smoked Salmon
  • Sliced spring onion, to serve
  • Fine sliced shallot, to serve
  • Diced peeled peppers, to serve
  • Crushed rainbow peppercorns, to serve
  • Fresh coriander, to serve
  • For the chilli paste:
  • 150g mild red chilli, remove seeds and stalk
  • 5g sugar
  • 2.5g sea salt
  • Make the chilli paste. Boil the chilli in water for 3-4 minutes until soft. Blend until smooth with salt and sugar. Cool and chill. Freeze and use when necessary.

  • Put the spices and orange juice into a pan. Bring to the boil and reduce liquid by half. Leave to cool, strain the spices and add lemon juice mixed with the sugar, zests, chilli paste, salt, pepper and garlic.

  • Put the smoked salmon in a bowl and drizzle over most of the dressing, making sure every part of the fish is covered. Marinate for 10-15 minutes. Place on your serving dish/plate then garnish.

  • Sprinkle with peppercorns, spring onions, pepper, shallot and fresh coriander. Drizzle the remaining dressing around the smoked salmon.