During the past few years I’ve been experimenting with different kinds of smoking and grilling – I was using mangal (a mediterranean version of the charcoal grill), grill, gas grill, water smoker, brazilian style parija… One thing I didn’t get into was the cold smoking. But now, when I did – wow, I love that! So today I will be showing my new UFO Cold Smoke generator and making a homemade cold smoked salmon and cold smoked cheese.
The origins of ceviche are the coastal areas of Latin America… It’s basic principle is the same in all ceviche variations – raw fish cured with citrus juice and spiced with some hot peppers, such as chili or similar. In many cases, to ease the bite of the hot pepper, some fruity sweetness is added. So here’s my version for salmon ceviche, enriched with kiwi and pear, and heated with red chili pepper.
There are dishes which are so easy, that they can hardly be called recipes. This one is a classic example. The ingredients are minimal, preparation – down to basics. I give you pan-fried salmon with tangerine glaze!