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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:
Betty Bossi Koch-Center
How it's done
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.
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.
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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