Spicy Salmon Fillet with Sauce Moutarde Violette

For the salmon pickle, briefly whisk all the ingredients together in a blender, sprinkle over the salmon fillet and marinate for one night. Then rinse the salmon, rub dry and cut into 16 slices. The spice salmon mixture can be kept airtight for a longer time.

Clean the vegetables and cut them into uniform cubes and sauté them in olive oil, one by one, with bite. Finally, fold in the diced tomatoes and season well with white thyme, salt, balsamic vinegar and freshly ground pepper.

Prepare the crème fraîche with some of the purple mustard to make a sauce, season strongly with white balsamic vinegar, salt and freshly ground pepper.

Layer the marinated vegetables in a small ring, place the spiced salmon around the outside and draw the mustard sauce around the salmon. Stew with a tiny bit of purple mustard and gently pull the ring away just before serving.

Spiced salmon fillet with Moutarde Violette sauce and marinated vegetables

Our tip: Zucchini are tender in taste and therefore also well suited for children.

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