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SMOKED SALMON SUMMER CEVICHE
SMOKED SALMON SUMMER CEVICHE
Author: Diane Halferty Corpus Christi, TX
Ingredients
- For preserved lemons:
- 10 Meyer lemons
- 1 Cup kosher salt
- 3 Cups lemon juice
- Canola oil
- For vinaigrette:
- ¼ Cup preserved lemon skins (yellow part only)
- ¼ Cup freshly squeezed lemon juice
- 1 Cup olive oil
- Pinch fresh black pepper and kosher salt.
- For salmon:
- ½ pound ALDER SMOKED JUST salmon, diced small
- ¼ Cup Spanish olives, diced (can substitute any favorite pitted olive)
- 2 Tablespoons small capers rinsed, fried in oil
- ¼ Cup lemon vinaigrette
- 1 Tablespoon chopped chives
- Freshly ground pepper
- Crackers or bruschetta for serving
Instructions
- Cut the Meyer lemons into 8 pieces each while holding them over a bowl to trap the excess juice.
- Place the pieces pulp side down in a jar, pressing them down to release any juice left.
- Cover with salt and lemon juice.
- Cover and allow to sit at room temperature for a week, shaking occasionally.
- Later, drain and rinse the lemons and cover with canola oil.
- Can be refrigerated for up to 4-5 months.
- To make vinaigrette, combine the preserved lemon skins and fresh juice in a stainless bowl.
- Whisk in the oil and season with salt and pepper.
- Toss the salmon, olives and capers with 4 Tablespoons of vinaigrette.
- Place on plates and top with chives and pepper.
- Can be served chilled or at room temperature....
