for 2 person

Marinate the salmon

180 g	salmon fillet (organic), sushi quality
1 tbsp	sea salt
1 tbsp	cane sugar
1 tbsp	pepper, coarsely ground
1	onion
½ bunch	thyme
½ bunch	rosemary
1 dl	Fine Food Condimento bianco barricato

To serve

½ bunch	rosemary, finely chopped
½ bunch	thyme, finely chopped

How it's done

Marinate the salmon

Halve the salmon, rub well with salt, sugar and pepper and transfer to a deep glass or porcelain container. Arrange the onion rings on top, cover with the thyme and rosemary and pour over the Condimento. The salmon should be completely covered by the vinegar. Press the salmon down with a heavy plate, cover and chill for approx. 24 hrs., turning once.

To serve

Remove the salmon and pat dry with kitchen paper. Finely slice and arrange the rosemary and thyme on top.

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