This is one of my Dad's pride and joys. During the summer at BBQs at his house he would make this for anyone who loved ceviche...he doesn't cook much now... so it's my turn. Super simple with few ingredients, but oh so good! —inpatskitchen
4 appetizer servings
boneless, skinless fresh salmon, wild caught if possible, preferably center cut, cut in thin slices on the diagonal
medium white button mushrooms ( or more if you like - just increase the olive oil a bit)
fresh minced dill
dill sprigs for garnish
thin slices of preserved lemon for garnish and a punch (optional)
small salad plates
In This Recipe
Toss the thinly sliced salmon gently with the juice of 1 lemon and a light dusting of the sea salt and white pepper. Cover and refrigerate for 30 minutes.
After 30 minutes thinly slice the mushrooms and toss with the juice of the half lemon, the olive oil, and a little more sea salt and white pepper.
Arrange equal portions of mushrooms and salmon on each of the four plates. Sprinkle the salmon with the minced dill, garnish and serve immediately.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!