{"id":4652,"date":"2017-12-20T11:41:21","date_gmt":"2017-12-20T11:41:21","guid":{"rendered":"https:\/\/lochduart.com\/?post_type=recipes&p=250"},"modified":"2017-12-20T11:41:21","modified_gmt":"2017-12-20T11:41:21","slug":"ceviche-loch-duart-salmon-fennel-soy-dressing-spring-onions-cresses","status":"publish","type":"recipes","link":"https:\/\/lochduart.com\/recipes\/ceviche-loch-duart-salmon-fennel-soy-dressing-spring-onions-cresses\/","title":{"rendered":"Ceviche of Loch Duart Salmon with fennel and soy dressing, spring onions and cresses"},"content":{"rendered":"
    \n
  1. Remove the skin from your salmon fillet.<\/li>\n
  2. Slice the salmon 3-4mm thick \u2013 you will need 8 slices per serving, 32 in total.<\/li>\n
  3. Mix the soya sauce, sweet chilli sauce, honey and the juice of the lime. Season with salt.<\/li>\n
  4. Cover the salmon with the dressing and leave to stand for 3-4 minutes.<\/li>\n
  5. Thinly slice the radishes.<\/li>\n
  6. Thinly slice the fennel \u2013 keep some of the leaves for garnish.<\/li>\n
  7. Arrange the salmon on a clean plate.<\/li>\n
  8. Place the sliced radish, sliced fennel and fennel leaves on the salmon.<\/li>\n
  9. Zest some of the lime over the dish.<\/li>\n
  10. Garnish with the coriander cress.<\/li>\n
  11. Thinly slice the spring onion.<\/li>\n
  12. Add the spring onion to the plate.<\/li>\n
  13. Dress the dish with the remainder of the Soy and Chilli dressing.<\/li>\n
  14. Delicately sprinkle on the olive oil pearls.<\/li>\n
  15. Your Loch Duart Salmon Ceviche with Soy and Chilli dressing is ready to be served.<\/li>\n<\/ol>\n","protected":false},"featured_media":251,"template":"","acf":[],"yoast_head":"\nCeviche of Loch Duart Salmon with fennel and soy dressing, spring onions and cresses - Loch Duart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lochduart.com\/recipes\/ceviche-loch-duart-salmon-fennel-soy-dressing-spring-onions-cresses\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ceviche of Loch Duart Salmon with fennel and soy dressing, spring onions and cresses - Loch Duart\" \/>\n<meta property=\"og:description\" content=\"Remove the skin from your salmon fillet. Slice the salmon 3-4mm thick \u2013 you will need 8 slices per serving, 32 in total. 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