Christmas pickled salmon

 

The festive pickled salmon  stands out in particular as a great source of omega-3 fatty acids, which can ease inflammation, preserve brain function and structure, and lower triglycerides. Omega-3 fatty acids can also help prevent heart disease by balancing out omega-6 fatty acids in your blood.

This is specifically perfect for Christmas eve and dinner.

 Serves ; 2 

 Preparation time; 60 minute 

 

Ingredients 

500 g

Salmon fillet with skin

250 g

sea-salt

250 g

sugar

2

Sticks of lemongrass

1

Organic orange

1

Organic lemon

1

Organic lime

1

Bunch of dill

30 g

Coriander seeds

25 g

Peppercorns

1

Cinnamon stick

2

Star anise

150 ml

cream

6 tbsp

Cranberries

 

Preparation 

For the salmon marinade, cut the lemongrass into fine slices. Mix the sea salt and sugar in a bowl. Finely grate the zest of the citrus fruits and add. Save a few nice twigs from the dill and cut the rest into small pieces.

Put coriander seeds, peppercorns, cinnamon stick and star anise in a bag and beat lightly. Add the spices and chopped dill to the marinade and mix everything well.

Take a flat container and spread some of the stain on the bottom. Place the salmon fillet skin side on the stain and distribute the rest of the stain on the fish. Halve the orange and drizzle the juice on the stain. Cover the jar and chill for 36 hours.

Then remove the pickled salmon, wash it well and cut it into thin slices. 

For the cranberry cream, whip the cream until stiff and fold in the cranberries. Garnish the salmon slices with the saved dill and serve with the berry cream.