PingKod:
I love this recipe, with either chopped smoked salmon or raw salmon that's been marinated ceviche style, eg skinned, pin bones removed, diced, and put in a sealed plastic bag with fresh lime juice over night but no more than 12 hours.
You can cut recipe proportions in half or double, quadruple, etc them to fit crowd size or appetite.
half pound salmon as descibed above 6 tablespoons diced sun dried tomatoes (in oil) 1 cup diced fennel bulb 1/2 cup diced leek (white part, not stem) 4 tablespoons lemon juice (UNLESS using ceviche style. If making it this way, use about 1 Tbl) 1.5 teaspoon fresh ground pepper. The bigger the grind the better. .5 teaspoon cayenne pepper 1 teaspoon diced fennel top.
Yields about 3 cups.
Serve with chips, fried plantains, or put on pasta with some olive oil and salt.