750 g (26 oz) fresh salmon filet with skin on
120 g (4 oz) sugar
120 g (4 oz) salt
10tbs chopped dill
1tbs crushed white peppers
1 tsp crushed coriander seeds
1 pound carrots, cut with
1 1/4 cups water
1 cup cider vinegar
1/4 cup sugar
2 garlic cloves, lightly crushed
1 1/2 tablespoons dill seeds
1 1/2 tablespoons salt
1 cinamon stick
1 tablespoon coriander seeds
½ tablespoon black peppers not crushed
1 fresh cucumber
100g home made mayonnaise
5 g of squid ink
1 g of shopped dill
1g lemon zest
Dark rey bread crisps (family secret )
Mix the salt, sugar and pepper and sprinkle it beneath and on top of the salmon filet along with plenty of dill. Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 48 hours, turning the salmon filet a few times. Rinse the salmon in cold water. Cut into thin slices without getting too close to the skin, so the dark salmon is included.
Blanch the carrots in a 4-quart nonreactive saucepan of boiling salted water for 1 minute, then drain in a colander and rinse under cold water to stop from cooking further. Transfer the carrots to a heatproof bowl.
Bring the remaining ingredients to a boil in a saucepan, then reduce the heat and simmer for 2 minutes. Pour the pickling liquid over the carrots and cool, uncovered. Cover the carrots and chill for at least 1 day for the flavors to develop.
Peel the cucumber by hand at the last minute and serve raw, to give a fresh touch. Arrange on a plate and decorate with the garnish
Read more about Martyn Meid here...