Parsley Root Salad with Graved Salmon

Parsley root salad with chive-parsley salad sauce and graved salmon

Rinse the parsley roots, remove the skin, cut them into slices and boil them in enough water with sugar, salt, butter, thyme sprigs and bay leaf spice, cook for about 10 to 15 minutes.

During this time, cut the shallots into very fine cubes, as well as the peeled and seeded tomatoes. Cut the chives into fine rolls, rinse the radishes and cut them into sticks.

Heat the olive oil in a sauté pan, sauté the shallot cubes in it and extinguish with the vinegar. boil everything together a little bit, remove from the flame and cool briefly. Add the oil, syrup, tomatoes, chives and radish sticks and stir.

Cut the lukewarm parsley root slices into bite-sized pieces, divide evenly among the plates, top with the warm salad dressing and bring to the table with the graved salmon, garnish with arugula tips.

Roughly chop the culinary herbs and layer them in a tub as follows: Half of chervil, parsley, dill, juniper, coriander and peppercorns. On top of this, the salmon fillet form. Then pour half of the vinegar and oil over it. Spread the remaining culinary herbs evenly on top, as well as the remaining spices. Finally, pour the other half of the vinegar and oil over it and marinate for about 24 hours with the lid closed. After 12 h

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