Cabbage salad with home pickled salmon and leaf salad
very easy
30 mins
30 mins
Ingredients
- 1/2 bunch Dill
- 1 TABLESPOON pink pepper berries
- 150 g coarse sea salt
- 150 g demerara sugar
- 500 g Salmon fillet on the skin
- 200 g White and red cabbage
- 7-10 Tbsp Salt
- 1 TEASPOON Sugar
- 1 Shallot
- 4 TABLESPOONS Cider vinegar
- 1 TEASPOON Mustard
- 5 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp liquid honey
- 100 g Babyleaf salad
- 7-10 Tbsp Cling film
Directions
- 1
Wash the dill, shake dry and chop the flags finely. Chop pepper berries or crush them in a mortar. Mix dill, pepper, sea salt and brown sugar. Wash the salmon, dab dry and cut in half crosswise.
- 2
Spread 1/3 of the stain on a deep plate, place 1 piece of salmon with the skin side on top. Place 1/3 of the stain on top and place the other half of the salmon on top with the skin side facing upwards. Place the rest of the stain on top.
- 3
Wrap everything with foil. Chill salmon for 24-36 hours.
- 4
Clean the cabbage and cut it separately into very fine strips. Add 1/4 teaspoon of salt and 1/2 teaspoon of sugar to each cabbage and knead well with your hands. Let the cabbage stand for about 1 hour, kneading it occasionally.
- 5
Peel the shallot and cut into thin slices. Mix vinegar and mustard. Fold in the oil. Put cabbage in a sieve and drain. Mix half of the vinaigrette and both cabbages, season to taste with salt, pepper and a little honey.
- 6
Remove foil, take salmon out of the stain, rinse and pat dry. Cut approx. 200 g salmon from the skin into thin slices. Mix salad and shallots. Arrange 3 salmon slices, cabbage and salad.
- 7
Drizzle salad with remaining dressing and serve immediately. Wrap the remaining salmon in foil, keep cold and eat/use elsewhere.
Nutrition Facts
300 kcal
18 g
20 g
12 g
More Delicious Recipes
