If we can eat raw Salmon or Tuna at the Japanese restaurants, why can’t we have them the Lebanese way as Raw Salmon Kibbeh/ Kibbet Salmon Nayyeh or Nayeh? However, and although the title says raw salmon, in fact, it is not because I use the lemon juice which apart from its flavouring element, its acidity also cooks the fish. Raw Salmon Kibbeh is a spin on the traditional Raw Meat Kibbeh called Kibbeh Nayyeh which is an integral part of the mezza.
For this salmon kibbeh, you need fresh fish not defrosted one. I like the taste of salmon or sea trout, but you can experiment with any fish you like and match it with the appropriate herb. Whatever you go for, it makes a tasty appetiser.
- 150g /5oz skinless & boneless fresh Salmon
- 1 baby onion finely chopped
- 30g / 1 1/8 oz fine white burghul(cracked wheat)
- 3 tbsp Lemon juice or to taste
- 2 tbsp fresh dill chopped
- Salt to taste & ½ tsp ground white pepper
- 1 tsp paprika or if you like it hot ¼ tsp cayenne pepper
- 20g / ¾oz raw pine nuts (optional)
- Extra virgin olive oil (optional)
Equipment: mincer or food processor
- Rinse the white burghul then squeeze dry, keep aside.
- Chop the salmon, put into a food processor (or mincer) along with the lemon juice and process until finely minced. Add in the chopped onion together with the burghul, seasoning and process to mix all the ingredients to a smooth paste, taste and adjust if necessary. Finally, stir in the dill, process briefly and it is ready.
- Transfer the salmon kibbeh onto a serving plate and flatten it. Use a fork to make decorative dentations. Scatter the pine nuts over then trickle a little oil. Serve immediately.
- Serving suggestions: Toasted Lebanese bread, or trimmed spring onions go nicely with Raw Salmon Kibbeh.