/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Nordic ceviche, spruce dressing and lingonberries

Prepare
less than 30 mins
Cook
no cooking required
Serve
Serves 2

This raw fish dish is packed with Nordic flavours, including lingonberries and spruce sprouts.

By Niklas Ekstedt

From Saturday Kitchen

Shopping list

Ingredients

For the spruce dressing

For the ceviche

  • 100g/3½oz turbot fillet or other white fish fillet, cut into cubes
  • 1 lemon, juice only
  • pinch salt

To serve

Recipe tips

Method

  1. 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.

  2. 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.

  3. 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.