Pickled Salmon with Honey-Mustard-Dill Sauce and Vogerlsalad

Have fun preparing this mushroom dish!

Remove the skin from the carrots and cut into cubes. Blend with sea salt and sugar in a hand blender. Fold in pepper. Coat the salmon well on both sides with this puree and pickle, covered in the refrigerator, for at least 24 hours.

Before serving, remove the puree and cut the salmon away from the skin into thin slices.

For the sauce, rinse the dill, rub dry and pluck. Blend with mustard and honey in a hand blender. Serve with the salmon.

It goes well with a Vogerlsalat.

Vogerlsalat: Vogerlsalat clean and three times rinse, because it is often very sandy.

Mix a salad dressing with the remaining ingredients and dress the lettuce with it.

Wild boar terrine with orange-red wine sauce and red pepper and Waldorf salad Pickled salmon with honey-mustard-dill sauce and Vogerlsalat Truffled potato soup with butter croutons Venison ragout with sparrows and roasted porcini mushrooms (or red cabbage) Chocolate gingerbread mousse with rum cherries (and cheese suggestion)

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