House Pickled Salmon Trout on Fennel Mango Salad

half an hour, lightly Toast the pepper and coriander seeds in a frying pan and pound them in a mortar. Mix with chopped dill, salt and sugar. Sprinkle the spices over the flesh side of the salmon trout, wrap in plastic wrap (even better vacuum seal in a plastic bag) and refrigerate for 12 hours.

Fennel-Mango Salad:

For the leaf salad, peel and fillet one mango and mash with the juice of one orange. Cut the second mango into 1, 5 cm wedges, make the cleaned fennel in salted water for 10-12 minutes. Remove the peel from one orange and fillet it. Cut the tapped salmon fillets into tranches of about 1-1, 5 cm. Cut the fennel into thin strips and marinate with salt, olive oil, lime juice and pepper. Add the cress.

Place the salmon on the mango puree, top with the lettuce and finish with the orange fillets.

Drink:

Tip: Stock up on a variety of high-quality seasonings – it pays off!

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