pickled salmon trout

Name: pickled salmon trout
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Leeks (leek); 150 g Carrots; 3 Stem(s) Dill and basil; 2 Juniper berries; 30 g coarse salt; 40 g Sugar; 7-10 Tbsp Pepper; 300 g Salmon trout fillet; 4 Shrimps (approx. 40 g each); 1 TABLESPOON Olive oil; 7-10 Tbsp Dill, basil and lemon; 75 g Fresh cream; 7-10 Tbsp pink berries

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Leeks (leek)
150 g Carrots
3 Stem(s) Dill and basil
2 Juniper berries
30 g coarse salt
40 g Sugar
7-10 Tbsp Pepper
300 g Salmon trout fillet
4 Shrimps (approx. 40 g each)
1 TABLESPOON Olive oil
7-10 Tbsp Dill, basil and lemon
75 g Fresh cream
7-10 Tbsp pink berries

Directions

1
Clean and wash the leek, peel and wash the carrots. Cut both into very small cubes. Wash the herbs and chop finely. Crush juniper berries. Mix prepared ingredients, coarse salt, sugar and pepper. Wash fish fillet and dab dry.
2
Spread the prepared mixture over it, press it firmly and cover with cling film. Keep cool overnight. Shortly before serving, wash the prawns and fry them in hot olive oil for about 3 minutes. Cut the fish into flat slices and serve garnished with dill, basil and lemon wheels. Add the prawns and 1 blob of crème fraiche each, sprinkled with crushed pink berries