Salmon Ceviche With Burnt Cumin Butter And Pistachios

This Salmon Ceviche With Burnt Cumin Butter And Pistachios makes the perfect starter to accompany your mains. Impress your guests with this delectable dish.

(serves 4)

• 300 g   very fresh salmon, skinless and boneless, cut into 1 cm strips or 1 ½ cm cubes
• 2          small shallots, cut into very thin rings
• 2          lemons, juiced and zested
• 5 ml     castor sugar
• 15 ml   olive oil
• 80 g     butter
• 5 ml     cumin seeds
• 40 g     chopped pistachios
• 10 ml   chopped dill
• Maldon salt flakes and ground black pepper

METHOD:

• Marinate the shallots in 45 ml lemon juice, the sugar and some salt and pepper
• Place the salmon in a bowl and add the olive oil, the rest of the lemon juice (about 50 ml), the lemon zest and some salt and pepper. Mix well and let it “cook” for 30 minutes
• Just before serving – melt the butter and cumin seeds in a frying pan and allow the butter to turn brown and nutty. Remove from the heat and cool a little
• TO SERVE: Divide the “cooked” salmon between 4 serving plates, top with the drained shallots and sprinkle over the pistachios and dill. Lastly drizzle with the cumin butter and finish off with a sprinkle of Maldon salt and serve