oats n' notes

Food & lifestyle from the the granola factory bakery

Salmon and Dill Ceviche

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Prep: 20 minutes | Inactive Time: 3 hours. | Yield: 6 servings

Ingredients:

  • 1 lb. skinless fresh salmon fillet.
  • 1/2 lb. smoked salmon, thickly sliced
  • 1/3 cup freshly squeezed lime juice (3 limes)
  • 2 tablespoons good olive oil
  • 1/4 cup minced fresh dill
  • 3 tablespoons drained capers
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper
  • 1 box  crackers

Directions
Cut the fresh salmon and smoked salmon in 1/4-inch dice. Place the salmon in a mixing bowl and add the lime juice, shallots, olive oil, dill, capers, two mustards, salt and pepper. Mix well, cover with plastic wrap and refrigerate for a 3 hours for the salmon to marinate.

When ready to serve, dish salmon mixture into a serving bowl and garnish with dill. Serve with crackers and lemon slices.

Recipe adapted from Ina Garten

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