Master salmon ceviche

A wonderfully elegant dish fit for entertaining

Recipe from: 9 September 2015
Preparation time: 15 min + 1hr freezing time and 15min standing time


  • 750
    Norwegian salmon, skin removed
  • Juice of 2 lemons
  • 1/2
  • 2
    caster sugar
  • 3
    chopped dill
  • Black pepper
  • 60
    large salmon roe
  • 2
    avocados, peeled, cut into 8 pieces
  • 4
    spring onions, chopped
  • 400
    baby Rosa tomatoes
  • 1
    red chilli, chopped
  • 10
    coriander leaves
  • 2
    heads butter lettuce, leaves washed and separated
  • Olive oil and juice of 1 large lemon
Servings: Change Serving


Place the salmon in the freezer for 1 hour. Slice into 5 mm slices.

Whisk together the lemon juice, salt, caster sugar, dill and black pepper, pour over salmon and allow to stand for 15 minutes, then drain.

For the salad:
toss together all the ingredients.

To serve:
place the salmon on serving plates, top with salmon roe and serve with avocado salad.

Words and image:Fairlady magazine

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Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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