Salmon ceviche with vanilla, pink peppercorns and dill crème fraîche

Salmon ceviche with vanilla, pink peppercorns and dill crème fraîche

Tom Aikens shares a beautiful salmon recipe fit to grace any dinner party. A dill creme fraiche, vanilla and pink peppercorns give the dish a wonderfully delicate flavour
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  1. Step 1

    Trim the salmon by removing the tail and belly strip so you are left with an oblong piece. This will be cut into 3 after marinating
  2. Step 2

    Mix the lemon zest, chopped dill, sugar, salt and peppers together. Sprinkle half the mixture onto a tray, making a bed the width and length of the salmon. Lay the salmon skin side down
  3. Step 3

    Sprinkle the rest of the mixture on top of the fish and then cover with another flat tray. Place a weight onto the tray and leave the salmon in the fridge for 6 hours
  4. Step 4

    Remove the salmon from the marinade and lightly wash. Pat dry. Cut into 3 pieces, and thinly slice 400g in total. Arrange on squares of greaseproof paper, cover tightly with cling film and chill
  5. Step 5

    To make the dressing, first split the vanilla pod in half, scrape the seeds out and cut into 1cm pieces. Sweat the shallots in the olive oil until they are soft but not coloured
  6. Step 6

    Add the salt, pepper and pink peppercorns, vanilla pieces and vanilla seeds, and cook for 3-4 mins until just soft
  7. Step 7

    Add the sugar, honey and white wine vinegar and reduce the mix by half until it is syrupy
  8. Step 8

    Add the lemon juice, vegetable oil, olive oil and vanilla essence Bring to a simmer then take off the heat and cool as quickly as possible. Store in a jar
  9. Step 9

    To make the dill crème fraiche, simply mix all of the ingredients together. If you have any left over after use, it makes a great addition to soups, sandwiches, savoury crepes and salads
  10. Step 10

    To serve, spread some crème fraiche on the centre of each plate in a circle. Layer the 100g salmon slices on each, making sure it doesn’t look too flat
  11. Step 11

    Stir the vinaigrette well, drizzle over the salmon, and season with a small amount of Maldon sea salt, and fresh milled pepper
  12. Step 12

    Scatter over the crushed pink peppercorns, mixed baby cress, chopped shallots, chives, and sprigs of dill. Finish with some more dressing and a little lemon juice