Pickled salmon on Mini-Rösti

Name: Pickled salmon on Mini-Rösti
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 7
Ingredients: 2 TEASPOONS Juniper berries, coriander seeds and black peppercorns; 2 Star anise or 1/2 teaspoon anise; 1/2 bunch Parsley (e.g. smooth); 50 g coarse salt; 50 g Sugar; 1 TABLESPOON White wine vinegar; 1 small organic orange and lime; 7-10 Tbsp 800 g-1 kg salmon fillet (with skin); 50 g Alfalfa sprouts; 750 g Potatoes; 1 Egg; 7-10 Tbsp salt and pepper; 2-3 TABLESPOONS Oil; 7-10 Tbsp Cling film

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 7

2 TEASPOONS Juniper berries, coriander seeds and black peppercorns
2 Star anise or 1/2 teaspoon anise
1/2 bunch Parsley (e.g. smooth)
50 g coarse salt
50 g Sugar
1 TABLESPOON White wine vinegar
1 small organic orange and lime
7-10 Tbsp 800 g-1 kg salmon fillet (with skin)
50 g Alfalfa sprouts
750 g Potatoes
1 Egg
7-10 Tbsp salt and pepper
2-3 TABLESPOONS Oil
7-10 Tbsp Cling film

Directions

1
Juniper, coriander, pepper and star aniseed roughly crushed. Wash parsley and chop coarsely. Mix everything with salt, sugar and vinegar. Wash the fruits hot, rub dry and cut into thin slices.
2
Wash the salmon, dab dry and cut in half crosswise. Spread the sides of the meat with the spice paste and cover with fruit. Lay on top of each other and wrap in cling film. Chill for 2 days, turning more often in between.
3
Remove spices. Cut the salmon in wafer-thin slices from the skin and keep covered and cold.
4
Sort the sprouts, wash and drain. Peel, wash and roughly grate the potatoes. Mix with egg, season with salt and pepper. Bake 12-16 small Rösti in hot oil in a coated pan in portions, keep warm.
5
Salmon and sprouts.
6
on the Rösti. Serve with sour cream with wasabi paste or horseradish and green salad.