Salmon Ceviche with Celeriac, Apple, Walnut and Lime Recipe

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Maggie's Recipe for LifeI call this a ceviche rather than sashimi because the vinaigrette ‘cooks’ the salmon a little. In our household, Colin prepares it this way so the ceviche step is just for him. For myself I just add extra virgin olive oil and salt flakes as I love the fish totally raw. While I’ve used salmon here, another wonderful fish to eat raw is Hiramasa kingfish, which is also readily available as a farmed fish. As ever, you have options too so just make it the way you like it.

  • Yield: 4 Servings


  • 600 g very fresh skinless salmon, bones removed
  • 1 tablespoon lime juice
  • 2 tablespoons verjuice
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons finger lime pearls (if available)
  • Sea salt flakes
  • 1½ tablespoons sour cream
  • ½ teaspoon Dijon mustard
  • 1 teaspoon lemon juice, plus extra if needed
  • 1 teaspoon freshly grated horseradish
  • 1½ tablespoons extra virgin olive oil
  • 1½ tablespoons walnut oil
  • Sea salt flakes and freshly ground black pepper
  • ½ lemon juice
  • 2 small heads celeriac
  • 2 small Granny Smith apples
  • 1 teaspoon finely grated lemon zest
  • 80 g walnuts, toasted and coarsely chopped
  • small handful of chervil, chopped
How to Make It
  1. Thinly slice the salmon against the grain and place in overlapping slices on each serving plate. Keep the salmon as cold as possible while working with it. Slice it in advance, cover with plastic film and refrigerate until ready to serve.
  2. To make the dressing, whisk together the sour cream, mustard, lemon juice and horseradish. Combine the olive and walnut oils. Whisking constantly, gradually add the oils in a thin, steady stream until emulsified. Adjust the seasoning with salt, pepper and more lemon juice if needed.
  3. To make the salad, squeeze the lemon into a large bowl of water. Trim the bases and tops from the celeriac, then cut down the sides to remove the skin. Using a strong vegetable peeler or mandolin, shave slices from the celeriac, dropping them into the bowl of acidulated water as you go to stop discolouration. Quarter and core the apples, then thinly slice and add to the water.
  4. Just before serving, remove the salmon from the refrigerator. Drizzle with the lime juice, verjuice and olive oil. Scatter with finger lime pearls, if using, and a little sea salt. Stand for no longer than 5 minutes to allow the vinaigrette to ‘cook’ the salmon.
  5. Meanwhile, drain the apple and celeriac well, then return to the bowl. Add the dressing and remaining salad ingredients (reserving a little of the chervil and sprinkling it over the salmon) and toss to combine. Serve the salmon immediately with the salad on the side.

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