A piece of fresh salmon weighing 400 grams
Whiskey spoon
A bunch of coarsely chopped dill
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A bunch of coarsely chopped coriander
1/2 teaspoon black pepper
A tablespoon of roasted coriander seeds
1/4 cup coarse salt
1/4 cup brown sugar
Grated orange peel
Grated lemon peel
• Brush the salmon with whiskey
• Mix salt, sugar, lemon and orange peels, coriander seeds and pepper in a bowl.
• In a bowl, mix the herbs. Take a baking dish, line it with half the amount of herbs, add half the amount of the spice mixture, place the fish on top, add the rest of the mixture on top of the fish, spread well so that the fish is coated on all sides.
• Wrap the tray, place in the refrigerator for 24 hours.
• After 24 hours, clean the fish from the pickling mixture and serve.
