Nordic ceviche, spruce dressing and lingonberries
This raw fish dish is packed with Nordic flavours, including lingonberries and spruce sprouts.
Ingredients
For the spruce dressing
- 1 free-range egg yolk
- 1 tsp French mustard
- 1 tbsp edible spruce oil or rosemary oil
- 3 tbsp green oil (see tips)
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- salt
For the ceviche
To serve
- 1 tbsp chopped rosemary
- 2 tbsp lingonberries, fresh or frozen and defrosted
- 2–4 chanterelle mushrooms, thinly sliced
- 2 tbsp cucumber cubes
Method
To make the spruce dressing, combine the egg yolk and mustard in a bowl. Gradually pour in the oils to emulsify and create a dressing. Dilute with just enough water to create a dressing consistency. Season with the lemon juice, vinegar and salt.
To make the ceviche, place the fish in a non-reactive glass bowl and season with lemon juice and salt. Leave to rest for 5 minutes. Drain the liquid from the fish and pour over a little of the spruce dressing.
To serve, spoon the dressing into the bottom of a serving bowl and top with the fish, pickled spruce shoots, lingonberries, chanterelles and cucumber cubes.
Recipe Tips
To make the green oil, blanch a big handful of spinach in boiling water for 1 minute, plunge into ice water, drain and squeeze out the liquid. Blend with 200ml/7fl oz rapeseed oil until well combined.
