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Salmon and mackerel ceviche with lemon and basil

Accord : Versant Rosé

Dressing ingredients :

  • One green shallot, finely chopped

  • 8 basil leaves, finely chopped 

  • 1 clove garlic, finely chopped 

  • 5 tbsp Lemon juice

  • 5 tbsp Versant Blanc

  • 1 tbsp. soy sauce

  • 1 tbsp. maple syrup 

  • 1 tablespoon olive oil

Ingredients mmackerel :

  • 600 gram mackerel

  • 60 grams of salt

  • 60 grams brown sugar 

  • 80 grams sugar

  • A few pink peppercorns

Place on both sides of the mackerel and refrigerate for one hour.

Rinse the fish and place on absorbent paper in the fridge. 

Just before serving, remove the skin and cut the mackerel into thin slices and toss with the vinaigrette.

    Instructions :

    Start by brining the mackerel and, while it's in the fridge, prepare the vinaigrette. Next, take 600 grams of sushi-grade salmon and cut into thin strips. Set aside in the fridge. When ready to serve, mix the salmon with the vinaigrette.

    Arrange on a platter, alternating with the marinated salmon. Add salt if necessary and garnish with basil leaves.

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