Salmon Serviche with Ancient Greek Vinaigre
recipe for Salmon Serviche with Ancient Greek
Vinaigre comes from chef Alan Coxon - www.alancoxon.com
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
. . . and you thought they were just for chips
or visit www.alancoxon.com
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.
for Salmon Serviche
300g (10oz) fresh salmon fillet (use wild Alaska
salmon, if possible)
6 tbsp Ancient Greek Vinaigre, plus a little extra,
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
to make Salmon Serviche
a very sharp knife remove the skin from the salmon
fillets (or ask your fishmonger to do it).
slice the salmon thinly and place it in a non-metallic
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.
together the spring onions, cucumber, chilli and coriander,
then share between 4 serving plates with the drained
a little extra Ancient Greek Vinaigre over each portion,
Try using fresh halibut as an alternative to salmon.