Marinated salmon with fennel and pumpernickel

Marinated salmon with fennel and pumpernickel

Total: 48 hr 45 Min. | Active: 45 Min.
Nutritional value / person: 831 kcal
, Fat: 46 g
, Carbohydrate: 61 g
, Protein: 37 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To marinate

¼ fennel, finely chopped
1 organic lemon, use grated zest
4 sprigs dill, finely chopped
4 tbsp sugar
3 ½ tbsp sea salt
3 tsp fennel seeds, crushed
600 g salmon fillets with skin (organic)

Pickled cucumbers

½ dl vinegar
½ dl water
1 tbsp sugar
½ tsp salt
1 cucumber, cut into slices
2 sprigs dill, torn into pieces

To serve

¾ fennel, thinly sliced
250 g pumpernickel
100 g crispbread
200 g crème fraîche
4 tbsp dill & mustard dressing
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How it's done

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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.

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