NB:  Preparation:  Start this the day before serving

This is a Guest Recipe from Lifting the Lid, A Life at Kinloch Lodge, Skye by Claire Macdonald.

  This is one of many delicious recipes featured in the Daily Mail Saturday Magazine.

I am using a Library image until I replace this with my own.

Ingredients

• 450g (1lb) organically farmed or wild salmon, skin and bones removed and sliced into neat dice, about thumbnail size
  
• Rind and juice of 4 limes or 2 lemons – the fruit should be well washed and dried before grating to remove any preservative
  
• Half a cucumber, peeled, halved lengthways and deseeded
  
• 450g (1lb) best-quality smoked salmon, diced to thumbnail size
  
• 450ml (16fl oz) crème fraîche
  
• 2tsp pink peppercorns (drained if in brine)
  
• 1tbsp torn dill
  
• Black pepper
  
• Bread or melba toast, to serve
  
  
  
  

AND THIS IS WHAT YOU DO.....

1. Put the diced fresh salmon into a wide dish and add the lime or lemon rind and juice.
   
   
2. Mix thoroughly, cover the dish with clingfilm and leave it in the fridge for 3-4 hours minimum or overnight.
   
   
3. Try to mix the diced salmon around in the marinade once or twice during the hours it sits. The fish will become opaque in colour – it literally cooks in the acid lime or lemon juice.
   
   
4. Cut the deseeded cucumber into neat, fine dice and put these into a mixing bowl. Add the diced smoked salmon, crème fraîche, pink peppercorns and torn dill.
   
   
5. When the fresh salmon has marinated for several hours or overnight, drain off the lime or lemon juice and mix the fish into the contents of the bowl.
   
   
6. Season with black pepper and serve heaped on a dish and accompanied by warm bread or melba toast.