Ceviche Salmon and Peas on Triscuit Crackers
A few notes about prosciutto: Depending on the saltiness of the brand of prosciutto you purchase, you may need to adjust the amount of salt used in the Mascarpone spread mixture, so taste before you add the salt.
Also the easiest way to mince the prosciutto is to cut and stack a few times until you have a short high pile. Then cut in strips, turn and cut into pieces.
Ingredients
For the Ceviche Salmon
- 1 pound fresh salmon (from the thick part of the filet)
- Juice from 2 whole lemons
- Zest from 2 whole lemons
- 2 tablespoons minced fresh dill
- ½ cup good quality extra virgin olive oil
- ½ pound fresh peas that have been shucked
For the Mascarpone Spread
- 8 ounces mascarpone cheese
- 3 tablespoons minced chives
- 2 tablespoons minced shallots
- Zest of ½ a lemon
- Juice from ½ a lemon
- 4 very thin slices of prosciutto, minced
- ¼ teaspoon salt (as needed)
- Few grinds of black pepper
Other Ingredients
- 32 snow peas
- 32 Garden Herb Triscuit whole wheat crackers
- Pea shoots to garnish platter, optional
- Dill fronds as garnish for individual pieces
Instructions
- On a cutting board, lay out the salmon. With a very sharp long knife, start cutting ½ ounce slices on the bias. Cut your slices so that one pound of salmon will yield 32 ½-ounce slices.
- In a small bowl mix juice and zest from two lemons, add dill and with a whisk, whip in oil.
- Lay out a medium sized platter and one by one, dip the salmon in the lemon juice mixture and place flat on the platter. Repeat for all 32 pieces. Reserve the marinade left in bowl.
- In a small pan, bring water to a boil and blanch green peas for one minute then transfer to a bowl of ice water to shock them. Drain water and place peas over marinating salmon.
- Then pour the remaining lemon juice mixture from the bowl over the peas and salmon, and let sit at room temperature for 30 minutes.
- While salmon and peas are marinating, mix mascarpone spread by mixing all ingredients until blended. Set that aside.
- Fill a small pot of water and bring to a boil. Place snow peas in water for one minute then transfer to an ice water bath. Drain and dry snow peas.
- To assemble, divide mascarpone spread between 32 Garden Herb Triscuit crackers by pressing the spread down onto the cracker with the back of a spoon leaving it high on one side and low on the other. With a spoon, place a few marinated green peas over the spread, then top the low side with a snow pea, hanging off either end.
- Twist a piece of salmon into a curl and place over the spread and snow pea. Spoon a few more peas over that, garnish with a dill frond and serve on a cheese board or platter scattered with pea shoots.
- Serve immediately. (We do not recommend assembling this recipe too far in advance.)
