John Myers
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Two Kinds of Pickled Salmon with Avocado and Lettuce
The perfect two kinds of pickled salmon with avocado and lettuce recipe with a picture and simple step-by-step instructions.
- 1 kg Salmon side with skin
- 80 g Salt
- 50 g Sugar
- 30 g Sugar brown
- Fresh dill
- Pepper salt
- 1 Pc. Lemon
- 1 Pc. Orange
- Mixed salad
- 2 tbsp Olive oil
- 1 tbsp Honey
- 200 g Creme fraiche Cheese
- 2 tsp Horseradish
- 2 Pc. Avocados
Salmon:
- Remove all bones from the salmon. Place about ¾ of the salmon on the skin side in a tin that can be closed if possible. Mix 50 g salt with 50 g white sugar in a bowl. Cover the salmon generously with dill. Then sprinkle the salt over it with a tablespoon. Drizzle with lemon juice and place lemon wedges on top if you like.
- Remove the skin from about ¼ of the salmon and place in another sealable tin. Mix 30 g of brown sugar with 30 g of salt. Otherwise, repeat all work steps as described above.
- Place both molds in the refrigerator for about 48 hours.
- Then cut the first part of the salmon from the skin and briefly wash it off with water. Cut into small pieces with a knife and mix with 1 tablespoon of honey, fresh dill and a little lemon juice in a bowl, then put in the refrigerator for about 1 hour.
- Do not wash the 2nd part of the salmon, but cut it directly into 10-15 oblong cuboids. Place on a plate and brush with a little orange juice and honey. Put in the fridge for an hour.
Salad:
- Mix the salad with the orange juice and olive oil. Season to taste with pepper and salt.
Dip:
- Mix the crème fraîche with the horseradish and add a little dill.
Avocado:
- 2 Mix the avocados in a bowl, add a little herbs if you like (no salt!).
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