This marinated salmon fillet is a kind of ceviche prepared with fresh salmon and served with cream cheese dressing and a colourful pepper and carrot salad.
I had this dish as a starter at a catering do, but it can be served as main dish as well, thanks to the accompanying salad. Both ways, it makes a stunning presentation with a very clean, elegant taste.
For the fish
1 skinned salmon fillet
For the salad
2 peppers (1 yellow/1 red)
White wine vinegar
Fresh parsley and chives
For the cream cheese
200 g cream cheese
Cover the salmon fillet in salt, and let it soak a couple of hours.
Rinse off the salt, dry the fish with kitchen paper and marinate in olive oil, lemon juice and nigella seeds for overnight.
Peel and slice the carrots and roast them quickly in olive oil.
Clean and cube the peppers. Mix with carrots and fresh herbs and sprinkle with vinegar.
Stir cream cheese with plenty of fresh dill.
Roast the salmon on a dry frying pan for a couple of minutes on each side. If the salmon looks like a steak after frying, it can be cut in nice slices with a bright pink center and served. Otherwise I use a cylinder cutout to press the fish in shape.
Arrange salad and cream cheese beside the marinated salmon fillet on each plate and top with chives.
Other fish recipes than marinated salmon fillet you might like: