Pickled salmon with honey-dill sauce

Name: Pickled salmon with honey-dill sauce
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 1 TEASPOON white peppercorns; 2–3 Juniper berries; 1 (approx. 1.2 kg) fresh salmon side on the skin; 2 Federation Dil; 25–30 g coarse sea salt; 1 heaped tablespoons of sugar (15-20 g)

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 8

1 TEASPOON white peppercorns
2–3 Juniper berries
1 (approx. 1.2 kg) fresh salmon side on the skin
2 Federation Dil
25–30 g coarse sea salt
1 heaped tablespoons of sugar (15-20 g)

Directions

1
Finely crush peppercorns and juniper berries in a mortar. Wash the salmon fillet and pull out any bones with tweezers. Place the salmon fillet on a large board with the skin side down. Wash the dill, shake it dry and cut it finely except for a little garnish.
2
Mix salt, pepper, juniper berries and sugar and sprinkle/rub the salmon fillet (on the meat side) with it. Finally, spread the sliced dill on top. Wrap the salmon fillet tightly in foil and place between 2 kitchen boards. Weigh down with tins and marinate in the refrigerator for about 2 days. Turn each morning and evening. Cut salmon fillet into slices. Honey dill sauce tastes good with it
3
With 10 people:
4
waiting time approx. 2 days