Decorated with Elderflower, Cucumber, Radish and Dill, this Summery dish has been created for The Pig's Ear pop-up at Pub in the Park.
Ingredients for 4 people
For the Dressing
Juice of 1 Fresh Lime
Juice of 1 Lemon
1 Red Chilli, finely diced
4 Tablespoons Rapeseed Oil
1 Teaspoon Salt
2 Teaspoons Sugar
2 Tablespoons Elderflower Cordial (homemade or bought)
For the Ceviche
2 Trout Fillets
½ Cucumber, peeled, halved, cored and sliced into half moons
6 Radishes, finely sliced
A sprinkling of Black Onion Seeds
1 Dessert Spoon of chopped Dill
Viola Petals
Method
Begin by preparing the dressing in a large mixing bowl.
Prepare all the ingredients for the dressing and lightly whisk them together in the bowl.
Cut the trout into slices, gently stir them into the dressing, place in the fridge and leave to marinate for 2 hours.
Add the cucumber and radish to the marinated fish, spoon onto individual plates including all the dressing. Finish with dill, black onion seeds and edible flower petals.
