Salmon Ceviche/Lime Mayonnaise

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Salmon

  • 250 g fillet of salmon, skinned, pin-boned
  • 1 tbsp sea salt
  • 2


To marinate the salmon

Lay a double layer of cling film on a tray allowing enough to wrap the salmon, and place the salmon in the middle. In a bowl, mix together the salt, 1 shallot, caster sugar, lemon zest and dill and rub into the salmon on both sides. Wrap the salmon in the cling film and refrigerate overnight.

An hour before serving unwrap the