Two Kinds of Pickled Salmon with Avocado and Lettuce

5 from 3 votes
Prep Time 2 hours
Rest Time 2 minutes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 217 kcal


  • 1 kg Salmon side with skin
  • 80 g Salt
  • 50 g Sugar
  • 30 g Brown sugar
  • 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



  • 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.


  • Mix the salad with the orange juice and olive oil. Season to taste with pepper and salt.


  • Mix the crème fraîche with the horseradish and add a little dill.


  • 2 Mix the avocados in a bowl, add a little herbs if you like (no salt!).


Serving: 100gCalories: 217kcalCarbohydrates: 7.2gProtein: 14.2gFat: 14.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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