Pickled Salmon Trout

Coarsely crush pepper, juniper and salt in a mortar. Coarsely chop the dill, chervil and sorrel. Mix spices and culinary herbs with the sugar. Place salmon trout fillets skin side down in a juice pan. Spread herb mixture evenly over top, top with orange slices and press well to smooth. Cover with foil and weigh down with a second juice pan. Pickle in refrigerator for 2-3 days, turning fillets a couple of times to the other side.

2. rinse lentils in a sieve under cold running water. Simmer in boiling hot salted water for ten minutes, drain. Remove peel from cucumber, cut in half. Cut cucumber halves lengthwise into very narrow slices on a slicer. Season lightly with salt, drain in a sieve for 10 min. Gently squeeze cucumbers and carefully mix with lentils. Season with a little salt and pepper, marinate with vinegar, oil and kitchen herbs for 10 min.

Mix sour milk, whipped cream, yogurt, salt, pepper, 1 pinch of sugar and finely chopped dill.

Remove orange slices and herbs from fish fillets as much as possible. Cut salmon trout in thin slices from the skin, bring to the table with leaf salad, yogurt sauce and dill tips. Serve with sourdough bread.

Tip If your fishmonger does not have salmon trout in stock, you can of course use one or more other fish for this recipe. Well suited are whitefish, fo

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