Salmon ceviche with vanilla, pink peppercorns and dill crème fraîche

Ingredients

Fish & Shellfish

  • 1/2 side of salmon, skin on and pin boned

Salad & Fresh Herbs

Dairy

  • 250g of crème fraîche

Oils & Vinegars

  • 150ml of olive oil
  • 65ml of white wine vinegar
  • 150ml of vegetable oil