COOKING for larger numbers at Christmas is always a challenge.
Why I have chosen this recipe is that salmon is plentiful and available over the festive season.
This dish requires no cooking – it is quick, easy and the preparation can be made the day before and is pepped up by some wonderful festive flavours
Ceviche of Salmon with Pomegranate Mascarpone
Ingredient (serves 10)
1 side of salmon filleted and pin boned but skin still on
For the Marinade
Finely grated zest of 1 lemon, juice of two
Finely grated zest of 1 orange, juice of two
1 glass dry white wine
2 tbsps white wine vinegar
100ml olive oil
100ml walnut oil
2 finely chopped shallots
1 tsp sea salt
1 clove garlic sliced
150g mascarpone cheese
Seeds from one pomegranate
2 tsps finely shredded mint leaves
Picked leaves of parsley
Method
1. Slice the salmon about 5mm thick making sure there is no dark grey fat or skin retained on the salmon. This can be done in two ways; individually at the point of slicing or if more confident about your knife skills, skinning the salmon and removing the grey fatty area.
2. Place the slices in a deep tray.
3. Mix the remaining ingredients excluding the mascarpone and pomegranate seeds and pour over the salmon.
4. Allow to marinate for two hours before turning over the fish to marinate for a further one hour. The fish is then ready to serve.
5. Mix the mascarpone and half the pomegranate seeds together with a pinch salt.
6. Lay about three to four slices of salmon on a plate, spoon on top a dessertspoon of cream cheese and decorate with the remaining seeds, shredded mint and picked parsley. Spoon around some of the marinade.
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