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Marinated Salmon With Capers and Gherkins

by . Featured in NIGELLA SUMMER
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Introduction

This is wonderful: light and refreshing and very, very easy to put together. It does, however, need to be cooked, if that's the word, at the last minute; any more than 10 minutes' steeping and the lime juice denatures and bleaches the salmon too much. Though if the idea of uncooked salmon spooks you - though why? - you can turn the slices quickly in a hot, oilless frying pan first.

If you get the salmon from a fishmonger, ask for it to be sliced like smoked salmon; otherwise just buy escalopes.

This is wonderful: light and refreshing and very, very easy to put together. It does, however, need to be cooked, if that's the word, at the last minute; any more than 10 minutes' steeping and the lime juice denatures and bleaches the salmon too much. Though if the idea of uncooked salmon spooks you - though why? - you can turn the slices quickly in a hot, oilless frying pan first.

If you get the salmon from a fishmonger, ask for it to be sliced like smoked salmon; otherwise just buy escalopes.

Marinated Salmon With Capers and Gherkins
Photo by Petrina Tinslay

Ingredients

Serves: 4

Metric Cups
  • juice of 1 lime
  • 1 tablespoon extra virgin olive oil
  • maldon salt
  • white pepper
  • 325 grams salmon (sliced very thin)
  • 6 baby gherkins
  • 4 tablespoons capers
  • 1 sprinkling of fresh dill
  • juice of 1 lime
  • 1 tablespoon extra virgin olive oil
  • sea salt flakes
  • white pepper
  • 12 ounces salmon (sliced very thin)
  • 6 cornichons
  • ¼ cup capers
  • 1 sprinkling of fresh dill

Method

  1. Squeeze the lime juice into a jug and fork in the the oil, salt and pepper. Using a pair of scissors, cut the salmon pieces into rough raggedy strips and arrange them on a large plate or a couple of plates.
  2. Pour the lime juice mixture over, cut the baby gherkins into slender slices lengthways and toss them, along with the capers, on top.
  3. Sprinkle with dill and take to the table. Some Northern impulse in me makes me want to prompt you to eat it with pumpernickel. But buttered brown bread is fine: or (as I, to be frank, most often eat it), go pure and carbohydrate-free and just put a green salad on the table alongside.
  1. Squeeze the lime juice into a jug and fork in the the oil, salt and pepper. Using a pair of scissors, cut the salmon pieces into rough raggedy strips and arrange them on a large plate or a couple of plates.
  2. Pour the lime juice mixture over, cut the cornichons into slender slices lengthways and toss them, along with the capers, on top.
  3. Sprinkle with dill and take to the table. Some Northern impulse in me makes me want to prompt you to eat it with pumpernickel. But buttered brown bread is fine: or (as I, to be frank, most often eat it), go pure and carbohydrate-free and just put a green salad on the table alongside.

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