Pickled Salmon with Herbs

• Fresh salmon side from the fishmonger (sushi quality) and peeled, wash off any bones and dry well with a kitchen towel. Roughly chop the parsley and dill. Roll out the cling film and sprinkle with half of the parsley and dill, then generously pour sea salt and pepper on the herbs and place the salmon on top. Now cover the top of the salmon with the remaining herbs, season with salt and pepper. Because salmon with herbs like this just wrap tightly in the cling film, it is best to wrap several layers. Place the fish package on a kitchen towel in the refrigerator for 5-6 days and turn it once a day. The pickling time can of course also be shorter. After the pickling days, take the salmon out of the foil and rinse briefly under cold water or remove the herbs with a kitchen towel. Cut the salmon into thicker or thinner slices according to gusto and serve decoratively on a salad (free choice). I like to serve potato rosti with a mustard-sour cream dip or, if you like it a little "spicy", stir sour cream with wasabi paste.

Dates

• Wrap the pitted dates with the bacon and fry them in the pan until they are lightly crispy.