Buried Salmon – Graved Salmon

Pound the white peppercorns in a mortar and mix with the salt and sugar, rub the salmon heartily with the herb mixture and cover with enough dill. Then stack the salmon slices (the thick against the thin sides) and wrap everything together well in fresh dill. Now put everything together in a plastic bag, squeeze out the air and seal well.

Keep everything together in the refrigerator for about a week. Turn the package several times to the other side so that the pickle penetrates the whole fish.

Then remove the salmon from the pickle (brine) and scrape down the remaining coarse ingredients of the herb mixture and dill from the salmon slices.

Slice the salmon into thin slices and bring to the table, preferably with a typical mustard-dill sauce.

You can use this recipe just as well with salmon trout, char and other fish.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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