Cold Pickled Salmon

Summary

Ingredients

• 1 salmon
• 60 g salt
• 40 grams sugar
• 5 g pepper - rains, black
• 5 g pepper - rains, white
• 5 g juniper berries
• 5 g allspice
• 5 g coriander
• 0.5 ½ bunch dill
• some lemon balm
• some peppermint
• 2 glasses cognac or gin or grappa

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Instructions

1. First fillet the salmon so that two sides of the salmon are available. You can make wonderful fish stock from leftovers.
2. Or buy fillets straight away
3. Grind in a mortar: pepper, juniper, allspice, coriander
4. Finely chop: dill, lemon balm, peppermint
5. Mix all ingredients, rub salmon with 1 glass of cognac. Place one half of the salmon in a dish and cover the meat side with the spice mixture. Place the second half of the salmon on top. Leave covered.
6. Turn after 12 (better 24) hours and leave for another 12 (or 24) hours.
7. Occasionally pour the resulting stock over the fish.
8. To serve, place salmon on a board and cut into thin slices almost horizontally with a (salmon) knife.
9. My honey-dill sauce is served with it.
10. Drink: dry white wine, or sparkling wine, prosecco.