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Marinated Salmon With Capers and Gherkins

by Nigella. Featured in NIGELLA SUMMER

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Introduction

This is wonderful: light and refreshing and very, very easy to put together. It does, however, need to be cooked, if that's the word, at the last minute; any more than 10 minutes' steeping and the lime juice denatures and bleaches the salmon too much. Though if the idea of uncooked salmon spooks you — though why? — you can turn the slices quickly in a hot, oilless frying pan first.

If you get the salmon from a fishmonger, ask for it to be sliced like smoked salmon; otherwise just buy escalopes.

For US cup measures, use the toggle at the top of the ingredients list.

If you get the salmon from a fishmonger, ask for it to be sliced like smoked salmon; otherwise just buy escalopes.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA SUMMER

2002

Buy Now

Marinated Salmon With Capers and Gherkins — Photo by Petrina Tinslay

As featured in

NIGELLA SUMMER

2002

Buy Now

Ingredients

Serves: 4

Metric Cups

juice of 1 lime
1 tablespoon extra virgin olive oil
Maldon salt
white pepper
325 grams Alaskan, organic or ASC-certified Scottish salmon (sliced very thin)
6 baby gherkins
4 tablespoons capers
1 sprinkling of fresh dill

juice of 1 lime
1 tablespoon extra virgin olive oil
sea salt flakes
white pepper
12 ounces Alaskan, organic or ASC-certified Scottish salmon (sliced very thin)
6 cornichons
¼ cup capers
1 sprinkling of fresh dill

Method

Squeeze the lime juice into a jug and fork in the the oil, salt and pepper. Using a pair of scissors, cut the salmon pieces into rough raggedy strips and arrange them on a large plate or a couple of plates.
Pour the lime juice mixture over, cut the baby gherkins into slender slices lengthways and toss them, along with the capers, on top.
Sprinkle with dill and take to the table. Some Northern impulse in me makes me want to prompt you to eat it with pumpernickel. But buttered brown bread is fine. Or just put a green salad on the table alongside.

Squeeze the lime juice into a jug and fork in the the oil, salt and pepper. Using a pair of scissors, cut the salmon pieces into rough raggedy strips and arrange them on a large plate or a couple of plates.
Pour the lime juice mixture over, cut the cornichons into slender slices lengthways and toss them, along with the capers, on top.
Sprinkle with dill and take to the table. Some Northern impulse in me makes me want to prompt you to eat it with pumpernickel. But buttered brown bread is fine. Or just put a green salad on the table alongside.