Pickled Salmon with Pickled Radish

Attention: must be prepared the day before!

Rinse and dry the salmon fillet. Remove the silverskin with a very sharp kitchen knife, removing the gray areas as well (important, because these gray areas taste fishy).

Coarsely grind the pepper, coriander and mustard seeds together with the juniper berries in a hand blender and sprinkle over the salmon fillet. Combine sea salt and sugar and sprinkle evenly over salmon fillet. Grate lemon and orange zest over the top and drizzle with oil. Cover with plastic wrap and refrigerate with lid closed for 24hours.

For the radish: lightly sauté the shallot and ginger cubes in the oil (without turning color) and extinguish with vinegar.

Season with salt, pepper and chili, add water and cook a little. Add honey and grenadine syrup. Remove the peel from the radish. Using a peeler, cut off long strips. Add these to the still-hot broth form and cool.

Dressing:

Scrape the seasoning off the pickled salmon and brush the salmon thinly on both sides with a tiny bit of mustard. Spread the chopped radish leaves evenly over the top and press gently until smooth, turn to the other side, treat the other side on the spot.

Drain the pickled radish and place on a platter.

Cut the pickled salmon diagonally into not too narrow slices and place on top of the radish

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