Pickled salmon with cloudberry-crème fraîche dip
easy
30 mins
30 mins
Ingredients
- 1 fresh salmon side on the skin (approx. 1.5 kg)
- 2 Federation Dill
- 1 TEASPOON Coriander seeds (2-3 g)
- 1/2 untreated orange
- 7-10 Tbsp Pepper from the mill
- 25-30 g coarse sea salt
- 1 heaped tablespoons of sugar (15-20 g)
- 250 g Fresh cream
- 150 g Cloudberry Jam
- 2 Orange slices to garnish
- 7-10 Tbsp Cling film
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the salmon fillet if necessary and pull out the bones with tweezers. Place the salmon fillet on a large board with the skin side down. Wash the dill, shake dry and cut finely, except for a little garnish. Finely crush the coriander seeds in a mortar. Wash the orange thoroughly, grate dry and finely grate about half the skin. Brush the salmon fillet (on the meat side) with the orange peel and sprinkle with coriander. Season strongly with pepper, sprinkle evenly with salt and sugar. Finally, spread the sliced dill on top. Cut the salmon fillet in half crosswise and lay the two halves on top of each other with the skin side facing outwards. Wrap the salmon fillet first firmly in cling film, then in aluminium foil and best placed between 2 kitchen boards. Weigh down with tins and leave to marinate in the refrigerator for about 2 days. Turn each morning and evening. For the dip, mix crème fraîche and cloudberry jam, except for something for garnishing. Pour the dip into a small bowl and stir the remaining cloudberries lightly into the dip as a blob. Cut the pickled salmon fillet from the skin and cut it into slices about 0.5 cm thick. Arrange on a large plate and garnish with orange slices and dill. Serve with the cloudberry dip
- 2
With 10 people:
- 3
48 hours waiting time
Nutrition Facts
360 kcal
12 g
24 g
25 g
More Delicious Recipes
