Serves 6



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

Pickled carrots

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

To serve

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.

Pickled carrots

Blanch the carrots in a 4-quart nonreactive saucepanofboiling salted waterfor 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 forat least 1 day for the flavors to develop.

To serve

Peel the cucumber by hand at thelast minute and serveraw, to give afresh touch.Arrange on a plate and decorate with the garnish

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