INGREDIENTS to serve 4 people :-
350 g (12 oz) fresh tail end of salmon or fillets of trout with the skin on
Citrus Marinade :-
1 lime zest and juice
75 ml (3 fl oz) sunflower oil
pinch sea salt
black peppers to taste
METHOD :-
Place the fish, skin side down, onto a board.
Starting at the tail end of the fish, use a sharp, thin-bladed knife to slice the fish thinly, whilst holding the knife at about 45 degrees.
The object is to remove razor thin slices of fish, just like smoked salmon.
Place the thin slices of fish onto a non-metallic tray.
Work your way along the fish, until only the skin is left, which is discarded.
Cover the tray of sliced fish with cling film, and chill until ready to serve, for at most 2 hours.
15 minutes before service, place all the ingredients for the citrus marinade in a screw-top jar, and shake well to thoroughly combine.
Pour the marinade over the fish to cover the slices completely.
Leave for 10 minutes, until the fish changes colour.
INGREDIENTS to serve 4 people :-
110 g (4 oz) couscous
110 ml (4 fl oz) boiling water
1 stock cube
2 spring onions - finely chopped
1 small courgette - chopped
1 small red or yellow pepper - seeded and chopped
2 tablespoons olive oil
2 limes - rind & juice
salt & pepper to taste
1 bunch mint leaves
1 bunch flat leaf parsley
110 g (4 oz) frozen peas
3 tablespoons pumpkin / sunflower / sesame seeds
METHOD :-
Mix the couscous with the boiling water and stock cube and leave for 10 - 15 minutes.
Mix the olive oil, lime rind & juice, and seasonings into a vinaigrette.
Add the vinaigrette and chopped vegetables to the couscous and stir to combine.
Add the herb leaves, peas, and seeds and season to taste.