Quick pickled salmon – a ceviche with Swedish midsummer flavours.
I pickled the spruce buds back in May and have been waiting for an occasion to try them. They were really delicious and went perfectly with this little salmon dish. This is a flirt with pickled herring but much lighter and cleaner. I added lemon zest, a splash of vodka and fresh dill to the sliced salmon and topped with the pickled spruce buds and rowan flowers and drissled with a little lemon juice just before serving.
We had baby new potatoes and sour cream with this. For the spruce bud pickle see here.
- best quality salmon
- lemon juice and zest
- pickled spruce buds and rowan flowers