for 4 person

Marinate the salmon

1	raw beetroot, coarsely grated
1 tsp	lemon juice
6	juniper berries, crushed
2 tbsp	sugar
2 tbsp	salt
400 g	salmon fillets (sushi quality)

Salad

2 tbsp	apple vinegar
2 tbsp	rapeseed oil
½ tsp	salt
a little	pepper
3	carrots, strips cut off with a peeler
1	apple, cubed
1	red onion, cut into segments
3 tbsp	pumpkin seeds, toasted
2 tbsp	chives, finely chopped

How it's done

Marinate the salmon

Mix the beetroot and all the ingredients up to and including the salt. Put 1/3 of the beetroot mixture into a flat dish, place the fish on top, spread the rest of the beetroot mixture over the top. Completely cover the salmon with cling film, leave to marinate in the fridge for approx. 2 days.

Salad

Combine the vinegar and oil, season. Add the carrots, apple and onion, mix. Remove the beetroot mix from the salmon. Pat the salmon dry, cut into thin slices with a sharp knife. Serve up the salad and salmon, scatter over the pumpkin seeds and chives.

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