Elderflower marinated raw salmon trout recipe

Elderflower Marinated Raw Salmon Trout recipe

Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
2 large | salmon trout fillets, about 300g each |
1 bunch(es) | dill weed, finely chopped |
1 bunch(es) | chervil, finely chopped |
1 bunch(es) | parsley, finely chopped |
3 sprig(s) | lemon balm, finely chopped |
1 tsp | mustard seed |
6 | red peppercorns |
8 | juniper berries |
20 g | fleur de sel (sea salt) |
10 tbsp | elderflower syrup |
4 tbsp | vodka |
2 tbsp | lemon juice |
Instructions
Remove all bones from fillets and place them skin side down into a shallow bowl. Chop dill, chervil and lemon balm. In a mortar crush the spices coarsely and mix with the herbs.Place the mixture on top of the fish and drizzle with elderflower syrup, lemon juice and vodka. Cover the fish with cling film, place a wooden plate on top of it and weigh down e. g. with full tins. Leave for at least 24 hours at a cool and dark place.
Remove the herb and spice mixture, cut the fish into very thin slices and serve with white bread.
Preparation time:
ca. 30 min
Resting time:
ca. 1 day
Grade of difficulty:
easy
Calories per portion:
n/a
Share this content!
Reference: Elderflower marinated raw salmon trout recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 36 times, 1 visits today)