by Editorial Staff
Ceviche is a South American technique for preparing fish without heat treatment. That is, proteins fold, but without temperature, but due to the presence of acid. We are familiar with this technique too, we call it “marinade” and our favorite acid is vinegar. And I suggest you make a new version, more gentle than vinegar and less harsh than South American lime – let’s marinate our native salmon in the juice of our native sea buckthorn. I will not even say here how useful this dish is, which retains all its vitamins without heat treatment. I didn’t call this salmon pickled, because when I say “pickled” I immediately imagine a sharp taste with a return to the nose, and this is not at all about that. The taste of this salmon is soft and elegant, the sourness is barely perceptible, I would say that it is simply fresh, it can be given to children, although my cub, for example, still prefers the classic slightly salted version. But my child does not like sour colors at all and does not eat berries in any form, so he is not an indicator. It is easy to prepare and can be served in different combinations.
for the marinade:
for smörrebred:
Enjoy your meal!
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