Salmon with Coriander, Lime and Gin
2tsp coriander seeds
1 large orange
3tbsp good-quality gin
2-3tsp soy sauce
1 baby shallot, finely chopped
2tbsp extra-virgin olive oil, plus extra to serve
300g sushi-grade salmon, skinned
1/2tsp dried red chilli flakes, plus extra to serve
1 small handful dill
1 large handful of chervil, leaves picked, or finely chopped tarragon
Half a loaf of seeded or plain rye bread, sliced and toasted
Toast the coriander seeds in a frying pan over a medium heat until fragrant (about 3-4 minutes). Crush in a pestle and mortar or grind in a spice grinder or food processor along with 1tsp salt, and the zests of the limes and orange (keep the zested fruits). Set aside.
Squeeze the juice of one of the limes and the orange, and mix in a bowl with the gin. Cut the top and bottom from the remaining lime and cut away the skin, leaving only the flesh behind. Finely chop and add to the dressing with the soy sauce, shallot and olive oil. Very finely slice the radishes and add them to the bowl. Season with a touch of salt and black pepper, and set aside.
Dice the salmon into 1/2cm cubes, season with salt and the chilli flakes. Cover and store in the fridge.
When you are ready to eat, finely chop the dill. Spoon the salmon onto starter plates, not piled high but scattered across the plate. Spoon over the citrus dressing and radish slices, and sprinkle with the dill and chervil. Finish with the coriander seeds and serve immediately, with slices of toasted rye and more dried chilli and extra-virgin olive oil at the table.
This fresh salmon tartare has layers of flavour from the herbs, gin, citrus and soy, making it an unusual and sophisticated starter.
This article was originally published on House & Garden
Feature Image: Issy Croker