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Saturday, 8 December 2012

Smoked Salmon and Granny Smith Ceviche





This is a what we ate as an appetiser before dinner this evening.It's light and refreshing and low on calories. But go easy on the Hot Samoan Boys Chilli Sauce. The first time I created this recipe I added a splash rather than a couple of drops and burnt my mouth. Luckily there was some Tzatziki in the fridge which has a cooling effect . This is how I discovered that Tzatziki and Smoked Salmon Ceviche are made for each other.
Hot Samoan Chilli Sauce is lovely, but like all good things...in moderation. Taste as you go.

I'll post both recipes

Smoked Salmon Ceviche:

Serves Two

75 grams of flaked smoked salmon
1/2 Granny Smith Apple ( unpeeled and finely chopped)
1/4 of a medium sized red onion ( finely chopped)
2 tablespoons of capers  rinsed)
1 tablespoon of olive oil
The juice of a lemon  ( taste as you go, you may want to stop at a little less)
A couple of drops of Hot Samoan Boys Chilli Sauce or more to taste ( careful! don't add a large splash unless you like it very hot!)

Chopped mint/coriander to garnish

Method:

Mix all the ingredients together and put in 2 small bowls.
Optional:  If you like it a little more creamy add a tablespoon of Greek Yoghurt
Garnish with mint/coriander

Tzatziki:

To make tzatziki peel a telegraph cucumber. Scoop the seeds out and discard. Grate the cucumber coarsely into a strainer.Salt lightly and leave for half an hour to let the liquid drain out. Squeeze it by hand to dry it out further. Then stir it into a cup or so of thick greek yoghurt . Add a pinch of salt, a teaspoon of olive oil, a crushed garlic clove and a squeeze of lemon juice. Finally stir through some chopped mint.

Good served with triangles of pita bread which have been brushed with oil and baked briefly in a moderate oven until crisp.

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