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.
Calories786.4kcal
Proteins23.7grams
Fats56.4grams
Carbohydrates34.9grams
Boiling water
200
ml
Lemon
1
pc
Vodka
80
ml
Sambal oelek
100
g
Cloudberry
150
g
Wild salmon roe
40
g
Parsley
20
g
Spring onion
40
g
Onion
to taste
Vegetable oil
200
ml
Bay leaf
to taste
Allspice
to taste
Sugar
100
g
1
Add bay leaf, allspice, and 80 grams of sugar to boiling water.
- Bay leaf: to taste
- 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.
- Boiling water: 200 ml
- Sea water (culinary): 1 l
- Atlantic salmon fillet: 300 g
- Sea water (culinary): 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.
- Vegetable oil: 200 ml
- Sambal oelek: 100 g
- Lemon: 1 piece
- Vodka: 80 ml
- Sugar: 100 g
- Parsley: 20 g
- Cloudberry: 150 g
- Wild salmon roe: 40 g
4
Wrap the onion in foil, bake on coals for 35 minutes. Finely chop the green onion and mix with nori seaweed.
- Onion: to taste
- Spring onion: 40 g
- Dried nori seaweed: 20 g
5
Sprinkle salmon with onion. Cut cucumbers, add them, mix everything and serve.
- Spring onion: 40 g
- Atlantic salmon fillet: 300 g
- Lightly salted cucumbers: 4 pieces
