Pickled Salmon with Horseradish

For the pickled salmon with horseradish, wash the salmon with cold water and debone if necessary.

Wash and slice the lemon and mix the sugar, salt, gin and horseradish into a marinade. Rub the salmon well with it. Place the salmon in a large enough dish and spread the remaining marinade over the salmon. Cover the salmon with the lemon slices and dill sprigs.

Cover the salmon fillet with cling film and weigh it down with a heavy object to allow the marinade to soak through.

Chill the salmon in the refrigerator for 2 days.

Before serving, remove the dill and lemon slices, slice the pickled salmon thinly with horseradish and serve with fresh bread.

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