{"id":279,"date":"2014-05-08T09:45:10","date_gmt":"2014-05-08T09:45:10","guid":{"rendered":"https:\/\/lochduart.com\/?post_type=recipes&p=255"},"modified":"2020-11-12T22:11:11","modified_gmt":"2020-11-12T22:11:11","slug":"sherry-vinegar-ceviche-of-loch-duart-salmon-with-white-grape-pine-nut-ajo-blanco-with-shaved-fennel-lemon-salad","status":"publish","type":"recipes","link":"https:\/\/lochduart.com\/recipes\/sherry-vinegar-ceviche-of-loch-duart-salmon-with-white-grape-pine-nut-ajo-blanco-with-shaved-fennel-lemon-salad\/","title":{"rendered":"Sherry Vinegar Ceviche of Loch Duart Salmon with White Grape & Pine Nut Ajo Blanco with Shaved Fennel & Lemon Salad"},"content":{"rendered":"
Sherry Vinegar Ceviche of Loch Duart Salmon<\/strong> White Grape and Pine Nut Ajo Blanco<\/strong> Shaved Fennel and Lemon Salad<\/strong> To Serve<\/strong>
\nCut Salmon into large dice and marinate with sherry vinegar, olive oil and seasoning for at least 30 minutes.<\/p>\n
\nPlace 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.<\/p>\n
\nShave fennel on a mandolin over a bowl, zest the lemon over this using a micro-plane zester and add the juice of a \u00bc of the lemon, the pickled lemon and the chopped fennel. Then add the lemon oil and seasoning and reserve.<\/p>\n
\nPlace 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.<\/p>\n","protected":false},"featured_media":2636,"template":"","acf":[],"yoast_head":"\n