Ucook

Salted salmon with Ucook Summerfresh

  • 250 g salmon fillet without skin
  • 200 g sea salt
  • Pepper
  • 2,5 spoons of Ucook Summerfresh
  • 2 scions of dill
  • 4 spoons of mayonnaise
  • 0,5 spoon of wasabi paste
  • Flowers of wild fennel (as garniture, optional)
  • 500 g salmon fillet without skin
  • 400 g sea salt
  • Pepper
  • 5 spoons of Ucook Summerfresh
  • 4 scions of dill
  • 8 spoons of mayonnaise
  • 1 spoon of wasabi paste
  • Flowers of wild fennel (as garniture, optional)
  • 750 g salmon fillet without skin
  • 600 g sea salt
  • Pepper
  • 7,5 spoons of Ucook Summerfresh
  • 6 scions of dill
  • 12 spoons of mayonnaise
  • 1,5 spoon of wasabi paste
  • Flowers of wild fennel (as garniture, optional)

Preparation

  1. Rub the salmon on both sides in with Ucook Summerfresh.
  2. Cut the dill in small pieces and mix this with the salt and ground pepper for the brine.
  3. Cover a deep baking dish with half of the brine, put the salmon on top and put the rest of the brine on top of the salmon.
  4. Cover this with fresh foil and put for 10 minutes in the refrigerator (with something heavy on top).
  5. Mix the wasabi and mayonnaise.
  6. Take the fish out of the brine and rinse it with cold water. Dab it dry.
  7. Cut it in even slices, garnish with wasabi mayonnaise, flowers and a few drops of Ucook Summerfresh.
  8. Pour some pepper on top of the dish.

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