Pickled salmon trout with cucumber salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Finely grind star anise and peppercorns in the universal chopper. Wash the orange thoroughly and grate the peel. Wash 3 stems of dill and shake dry. Mix 2 tablespoons salt, 1 tablespoon sugar, pepper, star anise and orange zest

2. 2

   Wash the fillets, dab dry and place them side by side on the work surface with the skin side down. Spread the spice mixture evenly on top. Place the dill on top. Fold the fish sides together so that the spice sides lie on top of each other. Wrap in foil and leave to stand overnight in the refrigerator

3. 3

   Wash, peel and finely dice the cucumbers. Squeeze the juice of the orange. Clean and wash the chilli pepper and cut it into fine rings. Mix orange juice and vinegar. Season with salt, pepper and 1 pinch of sugar. Stir in the chilli and fold in olive oil. Mix cucumber and vinaigrette

4. 4

   Wash 2-3 stalks of dill, shake dry, put some flags aside for garnishing and finely chop the remaining dill. Remove spice mixture from the fish. Cut the fish with a sharp knife from the skin and into small slices. Heat oil in two portions in a pan. Fry the fish in it in two portions on each side for about 1 minute. Sprinkle salad and fish with dill and possibly garnish with dill flags and orange slices on plates

5. 5

   With 12 people:

6. 6

   Waiting time approx. 12 hours

7. 7

   Picture 01 without dill flags

8. 8

   Picture 02 without orange slice

Nutrition Facts

KCAL
230 kcal

CARBS
1 g

FATS
16 g

PROTEINS
19 g