Pickled Salmon / Dill and Cucumber Relish / Rievkooche

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.

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.

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 !!