Thank you for an excellent recipe, my dear sister Elisabeth! It turns out raw fish can be more than just sushi, in this case lemon and lime juice is used to “cook” the fish, and adds a lot of freshness. This is a dish that can be served with toasted bread and a green salad, and is suitable for lunch or as a starter.
- 400 gr of salmonfilet, of sashimi quality
- 1 avocado
- 3 tbsps lemon juice
- the juice of 1 ½ lime
- zest of 1 lime
- 50 ml olive oil
- 1 red chilli, finely chopped
- 1 small red onion, finely chopped
- 1 small bunch of coriander, finely chopped
- 2 tomatoes, deseeded, diced finely
- 2 spring onions, i thin rings
Cut the fish in thin slices, and place in a oven dish or similar. Whish together 2 tbsps of lemon juice, the lime juice and zest, and olive oil. Spread the mixture over the salmon, and season with salt and pepper. Let the fish marinate in the fridge until it goes pale and look cooked, appr 30 minutes.
Mash the avocado with the remaining 1 tbsp of lemon juice. If so desired, mash it with a stick blender to a smooth cream. Season with salt and pepper.
Mix together tomatoes, chilli, red onion and spring onions like a salsa in a small bowl.
Divide the fish over 4 plates. Spread the salsa over the fish, and decorate with chopped coriander. Add a good spoonfull of the avocado cream, and serve.