John Myers
Ingredients for 4 servings:
- 1 salmon – side
- 1 bunch of dill
- 1 orange(s), untreated
- 90 g sugar
- 60 g salt
- 3 carnations
- 2 juniper berries
- 2 tbsp mustard seeds
- 3 allspice berries
- 1 tsp mustard
- salt and pepper
- 60 ml olive oil
- 1 handful of raspberries, fresh
- 4 tbsp vinegar (raspberry)
- 2 tsp maple syrup
- e.g. lamb’s lettuce
Instructions
Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes
Home-cured salmon with lamb’s lettuce and raspberry dressing, served with bread
Salmon is an excellent starter for a delicious holiday meal. It’s best to prepare the salmon the day before, as it needs to marinate for 24 hours. Trim the salmon before marinating. To do this, cut off the tail and remove the belly flap and the head piece. Place the salmon skin-side down on a baking sheet. In a bowl, mix together the sugar and salt. Always pay attention to the ratio: 3 parts sugar, 2 parts salt. Crush the spices with the back of a knife and add them to the mixture. Add the mustard seeds and the zest of one orange to the bowl. Chop half the dill. Mix everything thoroughly and knead to form a lump. Spread the mixture on the flesh side of the salmon and press down firmly. Cover everything with plastic wrap and let it stand in a cool place for 12-24 hours. Make a raspberry dressing for the salad. In a bowl, mix together the mustard, maple syrup, raspberry vinegar, olive oil, and fresh raspberries. Mash the raspberries with a whisk and season with salt and pepper. Remove the salt, sugar, and herb mixture from the marinated salmon and rinse thoroughly. Remove the skin from the salmon. Sprinkle the top of the salmon with chopped dill. Cut the meat into slices. Serve the salad and salmon together with the raspberry dressing as an appetizer for Fabio’s holiday menu. Fabio’s Cooking Tips: Tip 1: Be sure to follow the salt/sugar ratio (2 parts salt, 3 parts sugar). Tip 2: Add flavorings to taste (citrus zest, alcohol, etc.)
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