Brined Salmon Trout

Ingredients

• 600 g salmon trout fillet (2 pieces of 300 g each, with skin)
• 1 tsp coriander seeds
• 5 black peppercorns
• 1 Lime
• 25 g salt (4 tsp)
• 15 g raw cane sugar (1 tbsp)
• 1 tbsp honey
• 3 tbsp Rapeseed oil
• 1 bunch dill (20 g)
• 300 g salad cucumber
• 200 g small mango (1 small mango)
• 1 Red Onion
• Tabasco
• Pepper

Instructions

1. 1.

   Check the fish fillets for any remaining small bones and remove them with tweezers if necessary.

2. 2.

   Rinse the salmon trout fillets cold, pat dry, and place skin‑side down in a shallow baking dish.

3. 3.

   Crush coriander seeds and peppercorns in a mortar or pulse briefly in a food processor. Squeeze the lime to obtain 3 tbsp of juice. Mix the crushed spices, salt, sugar, honey, and 1 tbsp oil; drizzle evenly over the fish fillets.

4. 4.

   Wash, dry, shake off excess water, and roughly chop the dill. Sprinkle it over the fillets. Cover with cling film and let marinate in the refrigerator for 6 hours (brine).

5. 5.

   Thaw the cucumber 30 minutes before serving: wash, pat dry, trim ends, halve lengthwise, and pit with a spoon.

6. 6.

   Cut the cucumber flesh into small cubes.

7. 7.

   Peel the mango, slice around the stone, and cube. Peel the onion and finely slice into rings or thin wedges. Combine all with remaining oil, lime juice, a splash of Tabasco, salt, and pepper.

8. 8.

   Remove dill from the brined fish with a spoon.

9. 9.

   Slice the brined salmon trout into thin rounds and serve with the salad.