Graved Salmon Herb Mix

For 750 g to 1 kg salmon fillet (with skin).

Coarsely grind pepper, new spice and bay leaf. Mix with salt, sugar and orange zest. Mix with the dill and spread evenly over the fish. Place in a baking dish, cover with foil and a wooden board. Weigh down with tin cans, pickle in the refrigerator for 2 days.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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