Ceviche of Loch Duart Salmon with Miso and Creme Fraiche

We’ve teamed up with our friends at Tideford to bring you this o-fish-ally delicious dish!

  • 15 mins
  • Serves 4
  • Beginner

Ingredients

400g trimmed salmon fillet
Olive oil
½ lemon juice
Fennel
Pea shoots
1 small chilli
100g Yeo Valley crème fraiche
15g Tideford white miso

Method

1.Make sure that the fish is trimmed properly and free from bones.
2.Slice very thinly directly on to the serving plate.
3.Drizzle the olive oil and squeeze the fresh lemon evenly over the sliced fish.
4.Finely slice the fennel and the chilli and place over and around the fish.
5.Now garnish with the pea shoots.
6. Mix the crème fraiche together with the white miso then dot the mixture on to the ceviche with a teaspoon, until it is all used up.

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