Salmon Ceviche in Sea Buckthorn Sauce
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.
Ingredients
for the marinade:
- fresh raw salmon
- 200 g sea buckthorn
- 50 g orange
- ½ pcs., lemon zest and juice
- ¼ pcs., honey zest, and juice
- ½ tablespoon. refined vegetable oil 25 ml
for smörrebred:
- whole-grain rye bread 1 large slice
- avocado – 1/3 pcs.
- fresh radish – 2 pcs. (can be easily replaced with cucumber)
- basha – 2 tablespoon. (if there is no Baja at hand, take a handful of walnuts, ¼ a glass of milk and ¼ a clove of garlic, a little salt and beat with a blender)
- fresh dill – 1 branch
Directions
- With a blender, I grind sea buckthorn, zest and citrus juice, honey, and oil until smooth. The bones will remain, but they are beautiful.
- I cut the salmon into thin slices, fill it with the marinade, and leave it in the refrigerator under the lid for at least 15 minutes, or as long as you like.
- I’m toasting bread in a toaster. Whole grain bread is pleasant and sweet, not too tender, like white, not too harsh, like ordinary black, so it suits the sour tender salmon best.
- I spread the avocado on the bread. He is responsible for softening the entire installation, like butter, only many times more useful. And its fresh taste comes in handy here. If the avocado is not salted, then the sandwich will come out too bland and inert.
- Then I spread the fresh radish – we have it responsible for vigorous freshness. Radish gives texture, juice, crunch, and a little brisk spice. It’s boring without him. I pour a little Baja on top. Basha is a Georgian sauce that we know from satsivi. It is creamy, nutty, sweet, and tender. It has a hint of garlic. It will perfectly cover the radish and shade the avocado.
- I put ceviche on top and generously water everything with sea buckthorn. Well, look, we got the following floors: earthy sweet and sour and crispy with bitterness; tender fresh, creamy, salty; brisk fresh crispy pungent; delicate creamy nutty with a hint of garlic; fresh berry creamy sourish tender. What are we missing? Correctly. Essential flying dill. It is, like a kebab skewer, will bring all this variety together.
Enjoy your meal!
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