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Salmon Serviche with Ancient Greek Vinaigre

VinegarsThis recipe for Salmon Serviche with Ancient Greek Vinaigre comes from chef Alan Coxon -

This recipe demonstrates the use of one of the products in Alan's historic Vinaigres range of products. Alan has delved back in time to reproduce flavours and ingredients that once adorned tables of the mighty Roman Emperors, Mediaeval Knights and Ancient Greek temples. There are three uniquely varying flavours reminiscent of periods as far back as 44BC to the Fourteenth century AD which are now available for you to savour and to experiment with in your own home.

Each period product holds unique combinations of flavours that will enhance modern cooking and make for interesting discussion at the dinner table or around the barbeque. Lovingly prepared using traditional and natural production methods, acidulated over oak wine barrels and using only the finest quality natural ingredients, thes unique products are stored in hand-blown bottles that bring a true sense of history to modern dining tables, for your full enjoyment in the future.

To find out more have a look at the articles entitled Vinegars . . . and you thought they were just for chips or visit

In this recipe the raw salmon is marinated in Ancient Greek Vinaigre and lime juice - which has the same effect as cooking the fish. It makes a perfect dish for a smart starter or light lunch, served with crusty bread.

Ingredients for Salmon Serviche

300g (10oz) fresh salmon fillet (use wild Alaska salmon, if possible)
6 tbsp Ancient Greek Vinaigre, plus a little extra, for drizzling
Juice of 1 lime
6 spring onions, finely sliced
½ cucumber, deseeded and thinly sliced
1 red or green chilli, deseeded and finely sliced
Handful of fresh coriander
Salt and freshly ground black pepper

How to make Salmon Serviche

  • Using a very sharp knife remove the skin from the salmon fillets (or ask your fishmonger to do it).
  • Next, slice the salmon thinly and place it in a non-metallic bowl.
  • Spoon the Ancient Greek Vinaigre over the salmon and add the lime juice. Season with salt and pepper, then toss together. Cover and leave to marinate for 30 - 40 minutes.
  • Mix together the spring onions, cucumber, chilli and coriander, then share between 4 serving plates with the drained marinated salmon.
  • Drizzle a little extra Ancient Greek Vinaigre over each portion, then serve.

Chef's tip:

Try using fresh halibut as an alternative to salmon.

Serves 4

Alan Coxon