Marinated Salmon Fillets

Ingredients

• 700 g salmon fillet (with skin, 4 fillets)
• 1 Organic lemon
• 6 juniper berries
• 1 tsp black peppercorns
• 40 g coarse sea salt
• 40 g sugar (2 tbsp)
• 1 tbsp mustard seeds
• 1 bundle dill
• 1 tbsp honey
• 4 tbsp rapeseed oil
• 4 tbsp medium-hot mustard
• Salt
• Pepper

Instructions

1. 1.

   Using tweezers, remove the pin bones from the salmon fillets. Wash the fillets, pat dry with paper towels and place skin-side down in a baking dish.

2. 2.

   Rinse the lemon hot, dry it, and finely grate the zest. Set the lemon aside (it will be used tomorrow).

3. 3.

   Coarsely grind juniper berries, peppercorns, sea salt, sugar, and mustard seeds in a food processor. Mix in the lemon zest.

4. 4.

   Evenly distribute the spice mixture over the fillets. Cover with cling film and refrigerate for about 12 hours to marinate (brine).

5. 5.

   The next day wash the dill, shake dry, pluck the tips, and finely chop. Halve the reserved lemon and squeeze out the juice.

6. 6.

   Whisk honey, lemon juice, oil, and mustard in a bowl. Stir in dill, salt, and pepper. Remove fish from the brine, rinse, and pat dry thoroughly.

7. 7.

   Place fillets skin-side down on the work surface. Using a sharp knife, cut diagonally into thin slices from the skin side. Arrange on plates or a platter and serve with the sauce.