John Myers
Self-pickled Salmon with Honey and Chilli and Salmon Tartare with Orange and Aniseed
The perfect self-pickled salmon with honey and chilli and salmon tartare with orange and aniseed recipe with a picture and simple step-by-step instructions.
- 1 kg Salmon
- 150 ml Honey
- 1 tbsp Chilli flakes
- 180 g Sugar
- 120 g Salt
- 4 Pc. Organic oranges
- 1 tbsp Aniseed
- 2 Pc. Spring onion
- 1 tbsp Miracel Whip
- Freshly ground pepper
- 15 Pc. Asparagus spears
- 1 tbsp Sugar brown
- 1 tsp Butter
- 1 Splash Lemon juice
- 600 g Strawberries
- 1 tsp Mustard
- Mild raspberry vinegar
- 1 pinch Sugar
- 150 g Lamb’S lettuce
- Cut the salmon into 2 pieces and peel them. Mix 90 grams of sugar and 60 grams of salt each.
- For the honey salmon, rub the salmon well with the sugar-salt mixture. Then stir together a paste from the honey and the chilli flakes and rub the salmon well on all sides. Now put the salmon in a plastic bowl, cover it well with cling film, put a board on top and weigh everything down with tins. Let rest in the refrigerator for 36 to 48 hours.
- When the salmon is completely pickled, cut thin slices with a sharp knife, roll into florets and refrigerate until serving.
- For the salmon tartare, mix the sugar-salt mixture with the zest of 2 oranges. Toast the anise without fat in a pan until it starts to smell. Mix with the other ingredients, rub the second piece of salmon thoroughly with it. Cut three oranges into slices, line the bottom of a plastic bowl with it, place the salmon on top and cover with the remaining orange slices. Cover with foil, put the board and tin cans on it to weigh down and also place in the refrigerator for 36 to 48 hours.
- Remove the salmon from the refrigerator and rinse thoroughly. Then cut the salmon and spring onions (only the white and a little of the green) into small cubes. Fillet an orange, catching the juice and also cut the fillets into small pieces.
- Mix the Miracle Wip with the juice of the orange and mix in the other ingredients. Season to taste with pepper from the mill.
- Shorten the asparagus stalks to a length and peel them thoroughly. Wrap in a damp cloth and store in the refrigerator.
- Clean the lettuce and set aside. Clean the strawberries and cut about 100 grams of them into pieces that are as equal as possible. Puree the remaining strawberries, mix with the mustard, raspberry vinegar and the sugar. Dose sugar and vinegar according to your own taste.
- Just before the guests appear, bring the water with the butter, a pinch of salt and a pinch of lemon to a boil in a large saucepan. Add the asparagus stalks and let stand for about 10 minutes. Turn off the stove. Remove and drain on a towel.
- Melt butter in a pan, fry the asparagus lightly and caramelize with brown sugar.
- Arrange some lamb’s lettuce and the salmon florets on a plate. Place the asparagus next to it and serve the salmon tartar with it. Spread the strawberries. Put the strawberry dressing in a separate bowl and serve some bread with it.
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