Salmon and Mango Ceviche with Sour Cream, Caviar and Pickled Cabbage

You know when you're flying by the seat of your pants, you think you have a good idea but you're not sure how it's going to turn out, especially when you have taken something that was originally very simple but you just couldn't stop yourself....well this dish is it...

...and luckily it turned out to be an absolute belter!

I am going to write this up now not for you to read, so that I don't forget, as this is now going to be my dinner party starter from now on.  This recipe serves 4 people as a starter

Right so enough of blowing my own trumpet (well it's not a big trumpet, but it is mine and I am entitled to blow it)  First off I will list the ingredients.  I have to be honest I didn't do exact measurements but in all honesty I am not sure that matters - we're not baking a cake here.

For the ceviche:

• 280g of quality salmon, finely diced. Being a fisherman I have to bite my lip when i buy farmed salmon but what choice do you have if you want Atlantic salmon.  There are 'responsibly sourced' salmon out there and you have to trust the fishmonger or in this instance Mr Sainsbury that he's an ethical chap and all that and when he says its ethical it is. (conscience happy; move on....) 
• 1 finely chopped shallot
• 1/2 ripe mango finely diced
• 2 tablespoons chopped coriander
• 2 tablespoons chopped mint
• 1 lime, use the zest and then squeeze the life out of it
• 1/4 fresh grapefruit juice
• 1 teaspoon of fish sauce
• 1 teaspoon of light soy
• 1 teaspoon of red curry paste
• 1 tablespoon of maple syrup (or brown sugar)
• Salt and pepper (check the seasoning)

Put all of this in a mixing bowl and mix through and then place in moulds and put in the fridge for about 30 minutes.  Some of the liquid will drain off but that's fine, you don't want it running all over the plate when you come to serve your masterpiece.

For the sauce and plating up:

• 3 large tablespoons of sour cream
• 1 heaped teaspoon of Dijon mustard
• 2 teaspoons of Lumpfish caviar 
• Pickled red cabbage

To serve you take the salmon and place in the middle of the plate and remove the mould and fingers crossed it should stay together.  Place 4 or however you like it dollops of the cream with a decent amount of the caviar on each dollop and place the pickled cabbage in between.

The sweet and the sour work brilliantly together and the cream is cut through by the citrus and the pickle and the caviar adds to the fishiness and gives another dimension to the texture.  This is one of those dishes that really does make you smile at the end and its also bloody good for you!