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Ingredients
- 250 g (8¾ oz) salmon or trout fillet
- 200 g (7 oz) dill leaves, chopped
- 2 limes, zested
- 2 bird's eye chilis, sliced
- 3-4 tablespoons lime juice
- 2 teapoons fish sauce
- 1 teaspoon roasted rice
- 1 tablespoon coconut shreds
- 1 tablespoon pomelo vesicles (pulp)
- 100 g (3½ oz) herbs (purple parilla, mint, cinnamon basil, coriander)
- salt and sugar
Lime-cured Salmon Salad (Gỏi Cá Hồi)
This is a salmon or trout version of the Vietnamese raw salad dish (gỏi cá). Most salmons or trouts in Vietnam…
