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PRISSY68
Pickled salmon
A tasty recipe. The starter contains the following ingredients: fish, dijon mustard.
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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
Kitchen Stuff
Directions
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Put the coriander seeds and the peppercorns in the mortar and grind. Mix the spices, sugar and gin with the sea salt.
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Dab the salmon dry and sprinkle around with the parsley.
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Place in one of the brownie shapes and spread the salt mixture over it. Press well. Cover with cling film.
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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.
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Cut the capers fine. Mix with the mayonnaise, crème fraîche, mustard, 1/2 a parsley and the gherkin cubes until remoulade.
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Remove the salmon from the mold and wipe off the salt mixture with kitchen paper.
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Rinse under cold running water, making sure all the salt is off. Dab dry with kitchen paper.
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Cut the salmon into slices, lay on a large dish and sprinkle with the rest of the parsley.
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Roast the bread and serve with the lamb's lettuce and remoulade with the salmon.
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Nutrition
370Calories
Sodium0% DV1.160mg
Fat35% DV23g
Protein38% DV19g
Carbs2% DV5g
Fiber4% DV1g
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