Nordic ceviche, spruce dressing and lingonberries

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
no cooking required

Serves 2

By Niklas Ekstedt
From Saturday Kitchen


For the spruce dressing

  • 1 free-range egg yolk
  • 1 tsp French mustard
  • 1 tbsp edible spruce oil
  • 3 tbsp green oil (see tips)
  • 1 tsp lemon juice
  • 1 tsp apple cider vinegar
  • salt

For the ceviche

  • 100g/3½oz turbot fillet or other white fish fillet, cut into cubes
  • 1 lemon, juice only
  • pinch salt

To serve

  • 1 tbsp pickled spruce shoots
  • 2 tbsp lingonberries, fresh or frozen and defrosted
  • 2–4 chanterelles, thinly sliced
  • 2 tbsp cucumber cubes


  1. To make the spruce dressing, combine the egg yolk and mustard in a bowl. Gradually pour in the oils to emulsify and create a dressing. Dilute with just enough water to create a dressing consistency. Season with the lemon juice, vinegar and salt.

  2. To make the ceviche, place the fish in a non-reactive glass bowl and season with lemon juice and salt. Leave to rest for 5 minutes. Drain the liquid from the fish and pour over a little of the spruce dressing.

  3. To serve, spoon the dressing into the bottom of a serving bowl and top with the fish, pickled spruce shoots, lingonberries, chanterelles and cucumber cubes.

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