Gravlax salmon – green asparagus – avocado – Didess prawn crackers of smoked red peppers – kimchi

Ingredients and preparation

 

Salmon

salmon fillets // 2 kg fine salt // 2 kg coarse salt // 2 kg sugar S2 // 30 g black peppercorns // 30 g coriander seeds // 50 g fennel seed // 3 bunches of chopped dill

 

Combine all the ingredients to make the marinade.

Marinate the salmon fillets for 3 hours.

 

Guacamole

1 red pepper // 6 ripe avocados // juice of 2 limes  // ½ white onion // 20 g milk // pepper and salt

 

Remove the seeds from the red pepper, chop the onion and combine all the ingredients.

 

Wasabi mayonnaise

Prepare a classic mayonnaise and add a small amount of wasabi to it.

 

Kimchi

1 red cabbage // 2 carrots // 1 pepper // 10 g ginger // 20 g coriander seeds // 60 g salt // 2 l water

 

Chop the red cabbage, carrots, pepper and ginger until fine.

Combine the salt and the water for the pickle.

Marinate the vegetables, ginger and coriander in a jar under pressure and at room temperature for at least three weeks.

 

Garnish

radish // asparagus // cucumber roll // spring onion cut in a slanted fashion // Didess prawn crackers of smoked red pepper

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