Christmas-cured salmon with cranberry cream

Ingredients for 4 servings:

• 4 pieces of salmon fillet(s)
• 250 g salt
• 250 g sugar
• 2 stalk(s) lemongrass
• 1 orange(s), organic
• 1 lemon(s), organic
• 1 lime(s), organic
• 1 bunch of dill
• 30 g coriander seeds
• 25 g peppercorns
• 1 cinnamon stick(s)
• 2 star anise
• 150 ml cream
• 6 tbsp cranberries

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 12 hours; Total time approx. 1 day 12 hours 20 minutes

festive

Finely slice the lemongrass and toss with salt and sugar in a bowl. Finely grate the zest from the citrus fruits and add it to the bowl. Set aside a few sprigs of dill and roughly chop the rest. Place the coriander seeds, peppercorns, cinnamon stick, and star anise in a bag and lightly beat. Add the spices and finely chopped dill to the marinade and mix well. Take a shallow container and spread some of the marinade on the bottom. Place the salmon fillets on top and spread the rest of the marinade over the fish. Halve the orange and squeeze it, then drizzle the juice over the marinade. Cover the container and refrigerate for 36 hours. After 36 hours, remove the salmon from the marinade, rinse thoroughly under cold water, and slice thinly. For the cranberry cream, whip the cream until stiff and fold in the cranberries. Garnish the salmon slices with the remaining dill and serve with the cranberry cream. Served with freshly baked whole wheat baguette.