Variations of the Salmon with Sour Cream – Rainer Strobel

For the pickled salmon: Make a pickle. To do this, rinse the orange with hot water, dab dry, and use a zester to pull off a few zests. Mix well brown sugar, salt, coarsely chopped orange zest, pepper and coriander. Cover half of the fresh salmon fillet with the mixture, place in a mold or dish, cover with plastic wrap and refrigerate for one night.

For the salmon tartare: Cut the remaining salmon fillet into very fine cubes. Place in a suitable bowl with the shallot cubes and season with pepper, lemon oil, salt and a little juice of one lemon, stir in the dill tips.

Peel the orange with a kitchen knife so that no white skin is visible. Remove the fruit fillets, collecting the juice as it comes out.

For one of the sauces, mix half of the fresh cream with the risen orange juice and season well with salt and freshly ground pepper.

For the second sauce, mix the remaining crème fraîche with the freshly finely chopped chives and horseradish, season with salt, pepper and a little juice of a lemon.

To serve, cut the pickled salmon into narrow slices and arrange on plates in a loop shape. Next to it a little bit of smoked salmon and a spoonful of the salmon tartar. Between the salmon variations form the orange fillets and the two sauces. Garnish with frisée lettuce and cocktail tomatoes.

Fill the glass with the sauces in between.

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