Pickled salmon

Name: pickled salmon
Cook time: 15 min
Total time: PT1.455M
Yield: 8
Ingredients: 1 tl coriander seed; 1 tl black pepper grain; 1 el white caster sugar; 2 el young gin Gall and Gall; 300 g coarse sea salt; 650 g fresh salmon fillet; 3 el freeze dried parsley; 1 el capers; 4 el mayonnaise; 4 el creme fraiche; 1 tl dijon mustard; 2 el gherkin cubes; 1 petit beurre uncut,; 40 g lamb's lettuce

A tasty recipe. The starter contains the following ingredients: fish, dijon mustard.

Ingredients

Kitchen Stuff

1 mortar
1 brownie shape (28 x 18 cm)

Directions

Put the coriander seeds and the peppercorns in the mortar and grind. Mix the spices, sugar and gin with the sea salt.
Dab the salmon dry and sprinkle around with the parsley.
Place in one of the brownie shapes and spread the salt mixture over it. Press well. Cover with cling film.
Put the second brownie shape on the fish. For the weight, put cans or something else heavy and put in the fridge for 24 hours.
Cut the capers fine. Mix with the mayonnaise, crème fraîche, mustard, 1/2 a parsley and the gherkin cubes until remoulade.
Remove the salmon from the mold and wipe off the salt mixture with kitchen paper.
Rinse under cold running water, making sure all the salt is off. Dab dry with kitchen paper.
Cut the salmon into slices, lay on a large dish and sprinkle with the rest of the parsley.
Roast the bread and serve with the lamb's lettuce and remoulade with the salmon.