Graved Salmon

*as entrée

Spread out a large piece of plastic wrap, place the salmon fillet skin side down on it. Chop the dill and spread it evenly over the salmon. Crush juniper, coriander, pepper, fennel seeds and star anise with a few grains of salt in a mortar, add the remaining salt and sugar and sprinkle this mixture on the dill. Spread the cling film tightly over the dill and wrap the fillet in it. Wrap the fillet tightly with a second layer of cling film. Place in a suitable gratin dish, place a board on top and weigh down with a tin can. Pickle in the refrigerator for 48 hours.

Wrap from the films, scrape off most of the dill and spices with a spoon, rub the fillet dry with kitchen paper and place on a cutting board. Using a very sharp, large kitchen knife with a narrow blade (e.g. salmon, ham or sushi knife), cut small slices at an angle of 20 °C to the board. The salmon is cut from the skin, so guide the kitchen knife until you get to the skin, then the slice detaches from it. By holding the knife at an angle, the skin is not cut through. Arrange the slices on a large platter or directly on plates, serve with mustard sauce and possibly Vogerlsalat.

If using both fillets of a whole salmon or possibly other whole fish (trout, salmon trout and char are suitable) w

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