Salmon ceviche with cloudberries and seaweed

4 servings

110 minutes

Andrey Shmakov shared the recipe with us. Prepared during the expedition to the Kola Peninsula Mamont Camp.

Energy value per serving

• Calories: 786.4
• Proteins: 23.7g
• Fats: 56.4g
• Carbohydrates: 34.9g

Ingredients

• Salmon fillet: 300 g
• Sea water: 1 l
• Boiling water: 200 ml
• Lemon: 1 pc
• Vodka: 80 ml
• Sambal oelek paste: 100 g
• Cloudberry: 150 g
• Wild salmon caviar: 40 g
• Parsley: 20 g
• Green onions: 40 g
• Dry seaweed nori: 20 g
• Onion: to taste
• Lightly salted cucumbers: 4 pc
• Vegetable oil: 200 ml
• Bay leaf: to taste
• Black allspice: to taste
• Sugar: 100 g

Cooking steps

1. Add bay leaf, allspice, and 80 grams of sugar to boiling water.

   Required ingredients:

   • Bay leaf:  to taste
   • Black allspice:  to taste
   • Sugar: 100 g

2. Cool the boiling water with spices, then mix it with seawater (seawater can be replaced with brine at a ratio of 100 grams of salt per 1 liter of water), and soak the salmon for 45 minutes.

   Required ingredients:

   • Boiling water: 200 ml
   • Sea water: 1 l
   • Salmon fillet: 300 g
   • Sea water: 1 l

3. Mix vegetable oil, sambal sauce, lemon juice, vodka, sugar (20 grams), and garnish with parsley, cloudberry, and caviar. Season the salmon. Let it sit for at least 10 minutes.

   Required ingredients:

   • Vegetable oil: 200 ml
   • Sambal oelek paste: 100 g
   • Lemon: 1 piece
   • Vodka: 80 ml
   • Sugar: 100 g
   • Parsley: 20 g
   • Cloudberry: 150 g
   • Wild salmon caviar: 40 g

4. Wrap the onion in foil, bake on coals for 35 minutes. Finely chop the green onion and mix with nori seaweed.

   Required ingredients:

   • Onion:  to taste
   • Green onions: 40 g
   • Dry seaweed nori: 20 g

5. Sprinkle salmon with onion. Cut cucumbers, add them, mix everything and serve.

   Required ingredients:

   • Green onions: 40 g
   • Salmon fillet: 300 g
   • Lightly salted cucumbers: 4 pieces