I made this on the Expresso Breakfast TV once, such a lovely dish and with the lovely dressing, all you need is pieces torn off a fresh baguette to accompany it.
Marinated Salmon Trout with lime & pink peppercorns
What you’ll need
500g fillet of salmon trout – skin removed
For the dressing
125ml sunflower oil
125ml extra virgin olive oil – I use Rio Largo
20g fresh ginger, finely chopped
2 tsp pink peppercorns – crushed
juice & zest of 2 limes
sea salt & freshly milled black pepper
What you’ll do
With a very sharp knife slice the salmon trout very thinly at an angle into sheets and plate slightly overlapping. Cover with cling wrap and then flatten the fish by putting another plate on top of it.
Mix together all the dressing ingredients by shaking in a jar and pour over the fish five minutes before serving, spreading with the back of a spoon. Garnish with a lime cheek and a sprig of green.
If you are not able to get limes, use lemon zest and verjuice.
To see my Expresso Recipes – CLICK HERE