Ingredients
Hint:
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
kochen@bettybossi.ch
To marinate
To serve
Utensils
one rectangular tin (approx. 30 x 15 cm)
How it's done
To marinate
In a bowl, mix the ouzo and all the ingredients up to and including the salt. Spread 1/3 of the salt mixture in the dish. Place the salmon on top (skin side down), top with the remainder of the salt mixture. Completely cover the salmon with cling film, place a board on top, weigh down using cans, and cure in the fridge for approx. 1 day.
To serve
Remove the salt mixture from the salmon, rinse the fish thoroughly, pat dry, and cut into thin slices using a sharp knife. Stir the yoghurt until smooth, plate up with the apricots. Arrange the salmon on top. Scatter the oregano and anise on top, drizzle with ouzo and honey.
| Note: | Ouzo is a Greek aniseed aperitif. It is available in larger Coop supermarkets. It can be replaced with the same amount of pastis. |
|---|---|
| Serve with: | Flatbread or pita bread |
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