The fish should of course be gutted and free of all bones, but the skin should still be whole.
Crush all ingredients in a mortar, rub salmon with it on the inside and beat the fish together with the skin facing out. Wrap tightly in plastic wrap, place on a plate and weigh down preferably with a brick. refrigerate for two days. After one day, turn it to the other side and weigh it down again. To taste, you can also add any mass of chopped dill in the fish form. Then cut the salmon from the tail to the head with a kitchen knife (salmon knife) into narrow slices. It can be served with mayonnaise or crème fraîche seasoned with mustard, sugar and herbs.
seasoned with mustard, sugar and herbs.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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