Pickled Salmon with Mustard-Dill Sauce and Small Potato Pancakes

(*) To prevent the finished batter from browning before frying.

Place the salmon fillet, skin side down, on kitchen foil. Spread mustard seeds and chopped dill evenly on it, season with pepper and coriander (both from the mill). Finally, spread the salt and sugar mixture evenly on top of the salmon. Close everything with the foil and pickle in the refrigerator for 36 to 28 hours.

This pickling process is equivalent to a cooking process. So you are not serving a “raw fish”. After that, the salmon can be kept in the refrigerator for about 6 days.

Tip: salmon that has not been used up by then can be frozen (well packed) without any problems.

For the sauce, place all ingredients in a tall container and whisk to a mayonnaise-like consistency.

Grate the potatoes with a grater, add parsley and diced onion. Mix well with salt, pepper (and perhaps the ascorbic acid). Drain in a large sieve. In a little hot fat, fry small potato pancakes until crisp.

Serving: On each plate, place four narrow slices of salmon fanned out on top of each other, with a thick dollop of the mustard-dill sauce next to them. Arrange three or four potato pancakes around it. Decorate everything with radish sprouts and quartered cherry tomatoes.

Drink: Benedikt Freiberger recommends a dry Rheingau sparkling wine, viz.

and Pinot Noir from the Fritz Allendorf winery, Östrich-Winkel.

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