Summary

Ingredients

• 1 salmon side
• 1 bunch dill
• 1 orange (s), untreated
• 90 g suar
• 60 g salt
• 3 carnation (s)
• 2 juniper berries
• 2 tablespoon mustard seeds
• 3 allspice grains

For the dressing:

• 1 teaspoon mustard
• salt and pepper
• 60 ml olive oil
• 1 handful raspberries, fresh
• 4 tablespoon vinegar (raspberry)
• 2 teaspoons maple syrup
• lamb`s lettuce

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Instructions

1. Salmon is an excellent starter for a delicious holiday menu. It is best to prepare the salmon one day in advance, as it has to lie there for 24 hours to pickle.
2. Cut the salmon to size before pickling. To do this, cut off the tail piece and remove the belly flap and the head piece. Place the salmon skin side down on a baking tray.
3. Mix the sugar and salt together in a saucepan. Always pay attention to the ratio: 3 parts sugar, 2 parts salt. Mash the spices with the back of a knife and add to the mixture. Also add the mustard seeds and the zest of an orange to the pot. Chop half of the dill. Mix and knead everything well.
4. Apply the mixture to the meat side of the salmon and press down well. Cover everything with cling film and leave in a cool place for 12-24 hours.
5. Make a raspberry dressing for the salad. Mix the mustard, maple syrup, raspberry vinegar, olive oil and fresh raspberries together in a bowl. Crush the raspberries with a whisk and season everything with salt and pepper.
6. Remove the salt-sugar-herb mixture from the pickled salmon and roughly wash it off. Remove the skin from the salmon. Sprinkle the top of the salmon with chopped dill. Cut the meat into slices.
7. Arrange the salad and salmon together and serve with the raspberry dressing as a starter for Fabio`s festive menu.
8. Fabio`s cooking tips:
9. Tip 1: It is essential to pay attention to the ratio of the salt / sugar mixture (2 parts salt, 3 parts sugar).
10. Tip 2: add flavor as desired (citrus zest, alcohol, etc.)