Salmon Skewers

Ingredients

• 2 bundles dill
• 1 bundle parsley
• 2 tsp grated lemon zest
• 2 tbsp white peppercorns
• 2 tbsp brown mustard seeds
• 150 g coarse sea salt
• 1 tsp crushed juniper berry
• 100 g sugar
• 0.5 fresh salmon side (with skin about 600 g)
• 1 tbsp Sunflower oil
• fennel seeds

Instructions

1. 1.

   Wash herbs, shake dry and finely chop. Mix thoroughly with spices.

2. 2.

   Spread half of the brine mixture on the bottom of a shallow dish. Place salmon skin-side down and cover with remaining mix. Cover with foil and refrigerate for 1–2 days, turning occasionally.

3. 3.

   Remove salmon from brine and rinse under running cold water for a few minutes. Pat dry with paper towels. Slice salmon into 2 cm thick pieces. Press fennel seeds onto one side of each slice. Cut the slices into 2 cm cubes and arrange on a plate. Serve on skewers.