John Myers
New Zealand Salmon Meets Franconian Cucumber
The perfect new zealand salmon meets franconian cucumber recipe with a picture and simple step-by-step instructions.
- 5 Sch. Salmon fresh
- 0,3 l Maple syrup
- 0,3 l Water
- 300 g Coarse sea salt
- 4 tbsp Elderflower syrup
- 1 Pc. Cucumber
- 15 Pc. Fennel seeds
- 5 Pc. Blossoms
- 1 Pr Salt
- First, pickle the salmon. To do this, divide the salmon into two parts in the middle, then carefully remove the salmon from the skin with a sharp knife.
- The skin is very carefully cleaned of all residues. Then the salmon skin is dried in the oven for a few minutes at around 80 degrees.
- Put the Canadian maple syrup, water and salt in a tin. Put in the salmon and completely moisten with the liquid.
- Cover with cling film. Place in the fridge for 25 minutes, then turn the salmon and place in the fridge for another 25 minutes to marinate.
- Thinly slice the cucumber lengthways with a slicer. In a container, the cucumber strips are marinated with elderflower vinegar.
- Then the cucumbers are formed into rolls.
- The dried salmon skin is cut into pieces about 2×2 cm. Then it is fried in hot fat in a pan. They should pop up like popcorn.
- Portion the salmon, place on a plate, pour elderflower vinegar on it, roll the cucumber, add a decorative touch to the salmon and decorate with the fennel flowers.
- Finally, the salmon skin is spread over it.
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