Salmon Ceviche with Bergamot Lemon & Pink Peppercorn Dressing

  • 60 min
  • Easy

This simple yet sophisticated dish would be ideal for a celebratory dinner party or as part of a festive spread. The fresh herb and citrus flavours in the crème fraiche and dressing complement the omega-3 rich salmon beautifully and you can impress your guests by carving slices from the whole side of salmon to serve at the table.

This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.


(SERVES 10 - 12)


1 side of salmon
300g salt
160g sugar
24g fennel seeds
zest from 2 lemons
15g dill or fennel tops, chopped


380g crème fraîche
20g chives, chopped
20g dill, chopped
few twists of black pepper


75g shallots, finely chopped
100g olive oil
15g pink peppercorns
25g caster sugar
25g honey
65g white wine vinegar
120g lemon juice
18g vanilla essence
salt and pepper, to taste

Snipped chives and lemon wedges, to serve

To make the cured salmon, trim the salmon by removing the tail and belly strip so you are left with an oblong piece. Combine the lemon zest, chopped dill, sugar, salt and fennel seeds. Sprinkle half the mixture onto a large tray, making a bed the width and length of the salmon. Lay the salmon skin side down and sprinkle the other half of the mixture on top of the fish. Cover with another flat tray, place a heavy weight on top and place the salmon in the fridge for 8 hours or overnight. Remove the salmon from the curing mixture, rinse with cool water and pat dry.

To make the lemon & pink peppercorn dressing, sweat the shallots in half the olive oil until they are soft but not coloured. Add the salt, pepper, and pink peppercorns, and cook for 3-4 mins until just soft. Add the sugar, honey and white wine vinegar and reduce the mix by half until it is syrupy, then remove from the heat. Stir in the lemon juice, vanilla essence and remaining olive oil. Allow to cool and store in a jar.

Prepare the herb crème fraiche by simply mixing the crème fraiche, chives, dill and freshly ground black pepper.

To serve, spread 3-4 tablespoons of the herb crème fraiche in the centre of each plate. Carefully slice a portion of cured salmon (we recommend 110g or so per person) and place the slices on top of the herb crème fraiche. Whisk the dressing and drizzle 3 tablespoons over the salmon slices.

Garnish with the snipped chives and serve with a wedge of lemon on the side.


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Grouped product items
Organic Pink Peppercorns
Organic Pink Peppercorns
Borage Honey
Borage Honey
Extra Virgin Olive Oil In Ceramic Bottle
Extra Virgin Olive Oil In Ceramic Bottle
Toasted Seed & Chilli Olive Oil Crackers
Toasted Seed & Chilli Olive Oil Crackers
Organic Fennel
Organic Fennel
Organic Lemons - 3 pack
Organic Lemons - 3 pack
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