John Myers
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Pickled Salmon / Dill and Cucumber Relish / Rievkooche
The perfect pickled salmon / dill and cucumber relish / rievkooche recipe with a picture and simple step-by-step instructions.
pickled salmon
- 600 gr Of the finest salmon fillet with skin
- 2 tablespoon Coarse sea salt, roughly ground
- 2 tablespoon Sugar
- 1 tablespoon Colored peppercorns, roughly ground
- 2 tablespoon Dill tips
- 1 piece Organic lemon, the zest
- 0,5 teaspoon Coriander seeds, roughly ground
Dill and cucumber relish
- 1 piece Cucumber
- 0,5 bunch Fresh dill
- 150 g Sour cream
- 1 tablespoon Wasabi paste
- 1 small Red onion
- 1 pinch Sugar
- Some lemon juice
- Sea salt and pepper from the mill
Rievkooche
- 4 size Potatoes, raw, finely grated
- 1 Egg size L.
- 1 piece Onion, finely grated
- 1 tablespoon Flour
- Freshly grated nutmeg
- Sea salt and pepper from the mill
- Rapeseed oil for frying
Pickle salmon, at least 48 hours.
- First of all we make the spice mix. Roast the peppercorns and the coriander seeds in a pan without fat until it starts to smell. Let it cool down and pound it with the coarse sea salt in a mortar. Add the dill tips, sugar and lemon zest and mix.
- Rub the already prepared salmon fillet evenly with the mixture on the meat side and wrap tightly in cling film. Place in a bowl and weigh down with a kitchen board (or similar). We used a heavy lid from a baking dish. Let it steep in the refrigerator for at least 48 hours. Before serving, carefully wipe off the spices and sprinkle generously with freshly chopped dill. Starting with a very sharp knife at the end of the tail, cut thin slices from the skin and serve.
Dill and cucumber relish
- Peel, halve and quarter the cucumber. Cut out / discard the seeds and dice very finely. Also dice the red onion very finely. Mix with sour cream, freshly chopped dill, lemon juice, wasabi paste, pepper, salt and a pinch of sugar. Let something go.
Rievkooche
- Make a potato batter from the finely grated potatoes, the grated onion, the egg, the flour and the spices and bake small Rievkooche in hot rapeseed oil.
- Now arrange everything on a plate and enjoy.
- Our wine recommendation: 2011 Sileni Sauvignon Blanc … it fits perfectly !!
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