oats n' notes

Food & lifestyle from the the granola factory bakery

Salmon and Dill Ceviche




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


  • 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

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: