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Marinated salmon with fennel and pumpernickel
45 m active | 48 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 831
  • Fat about 46g
  • Carbohydrates about 61g
  • Protein about 37g
This is needed
This is needed for 4 people
To marinate
  • 0.25 fennel, finely chopped
  • 3 tsp fennel seeds, crushed
  • 1 organic lemon, use grated zest
  • 3.5 tbsp sea salt
  • 4 tbsp sugar
  • 600 g salmon fillets with skin (organic)
  • 4 sprigs dill, finely chopped
Pickled cucumbers
  • 0.5 dl vinegar
  • 0.5 dl water
  • 1 tbsp sugar
  • 1 cucumber, cut into slices
  • 0.5 tsp salt
  • 2 sprigs dill, torn into pieces
To serve
  • 250 g pumpernickel
  • 0.75 fennel, thinly sliced
  • 100 g crispbread
  • 200 g crème fraîche
  • 4 tbsp dill & mustard dressing
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And that's how it's done
And that's how it's done
To marinate
Mix the fennel with all the other ingredients up to and including the fennel seeds. Transfer ⅓ of the fennel mixture to a shallow dish, place the fish on top, cover with the remainder of the fennel mixture. Completely cover the salmon with cling film, leave to marinate in the fridge for approx. 2 days.
Pickled cucumbers
Bring the vinegar, water, sugar and salt to the boil. Place the cucumber and dill in a bowl, pour the hot vinegar liquid over the top, cover and leave to cool.
To serve
Rinse the salmon in cold water, pat dry. Cut the salmon into thin slices using a sharp knife, serve with the pickled cucumbers, fennel, pumpernickel, crispbread, crème fraîche and dill & mustard dressing.