Sherry Vinegar Ceviche of Loch Duart Salmon with White Grape & Pine Nut Ajo Blanco with Shaved Fennel & Lemon Salad

Serves: 4

Ingredients

  • 2tbsp Sherry Vinegar
  • 3tbsp Extra Virgin Olive Oil
  • 200g Loch Duart Salmon
  • Maldon sea salt and freshly ground pepper
  • 1/2 bunch of seedless white grapes
  • 1 clove of garlic, peeled and central germ removed
  • 100g of lightly toasted pine nuts
  • 3 slices of crustless slightly stale bread
  • 200ml of still mineral water
  • Maldon sea salt and freshly ground pepper
  • 1 small lemon
  • 1 small bulb of Fennel
  • ½ a pickled lemon, finely diced
  • 2 tbsp of lemon infused oil
  • Small bunch of fennel fronds, finely chopped 8
  • Maldon salt and freshly ground pepper

Baking Equipment

Method

Sherry Vinegar Ceviche of Loch Duart Salmon
Cut Salmon into large dice and marinate with sherry vinegar, olive oil and seasoning for at least 30 minutes.

White Grape and Pine Nut Ajo Blanco
Place all ingredients in a non-reactive bowl and let sit for 1 hour then place mixture in a blender and blitz on high for 4 minutes. Finally pass through a fine strainer and pour into a plastic beaker with a lid.

Shaved Fennel and Lemon Salad
Shave fennel on a mandolin over a bowl, zest the lemon over this using a micro-plane zester and add the juice of a ¼ of the lemon, the pickled lemon and the chopped fennel. Then add the lemon oil and seasoning and reserve.

To Serve
Place 200ml of Ajo blanco into each soup plate and place a mound of the fennel salad onto the centre of each plate, surround with 5 pieces of salmon ceviche, a drizzle of chive oil and a small selection of the micro leaves.