Salmon Kibbeh with Olive Oil Bread

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This recipe pre-dates my 5 Ingredients philosophy.

Salmon Kibbeh with Olive Oil Bread

From Stonesoup

Inspired by Karen Martini in her latest treasure.

Kibbeh is a middle eastern dish something like a spiced lamb version of steak tartare. It’s one of my absolute favourite things. I love Karen’s idea of translating it into salmon which makes it more approachable for most people given that with the popularity of sushi they are more open to the idea of eating raw fish.

Serves 6 as a starter
150g burghul
200mL warm water
400g sashimi grade salmon
3 large red chillies, deseeded and very finely chopped
3t sumac, or zest 1 lemon extra
3 pinches ground allspice
juice & zest of ½ to 1 lemon
5T best quality extra virgin olive oil
3 sprigs mint, leaves picked
additional olive oil, to serve
lemon cheeks, to serve
olive oil, Turkish or lebanese bread, to serve

1. Place burghul and water in a small bowl and allow to infuse for 15mins. Dice salmon then pulse in a food processor until it is coarsely minced.

2. Drain burghul and squeeze dry. Stir through salmon, chilli, spices, juice and zest of ½ lemon and olive oil. Taste and season adding additional lemon juice & zest if you think it needs it.

3. Press salmon mixture onto a serving platter. Finely slice mint and toss with a little extra oil. Drizzle over the salmon and arrange lemon cheeks on the side.

4. Serve immediately in the middle of the table with warm bread passed separately.