for 4 person

To marinate

¼	fennel, finely chopped
1	organic lemon, use grated zest
4 sprig	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 sprig	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

How it's done

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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