Summary

Ingredients

• 6 turkey breast fillet (s), detached
• 3 tablespoon oil (rapeseed or sunflower oil)
• Pepper, white and black, freshly ground
• Chilli powder
• oregano
• 1 bunch dill, fresher
• 1 bunch spring onion (s)
• 2 tablespoon paprika powder, (Pul Biber, dried, crushed hot paprika
• 1 clove (s) garlic, pressed
• Vinegar, milder
• olive oil
• Salt and pepper, freshly ground colorful
• sugar
• thyme
• Onion (s), dried finely ground
• Honey or liquid sweetener

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Instructions

1. Mix the rapeseed or sunflower oil with the spices in a bowl, turn the turkey fillets in it and sear them in a pan on all sides, then reduce the temperature and let the fillets simmer for 5 minutes while turning once - they should still be very light with pressure give in, but be cooked through. Finally, add salt in the pan, remove and let cool down a little.
2. Clean the spring onions, cut into fine rings, including the green parts, rinse off the dill, do not cut too finely, mix both with Pul Biber, the pressed garlic clove and vinegar / oil to a marinade. Season with salt (and admittedly a little) pepper, add sugar, honey or sweetener to taste very piquant.
3. Cut the slightly cooled fillets into 5 mm thick slices with a sharp knife and add them to the marinade.
4. This salad can be served lukewarm, cold or overnight after being steeped; it may need a little more salt after being steeped for a long time.
5. A bread and butter tastes best with it.