Pickled Salmon with Sweet and Sour Mustard Sauce

A delicious strawberry recipe!

Bone the salmon fillet.

Grind juniper, star anise, pepper, coriander and mustard seeds in a mortar and mix with salt and sugar. Rinse dill, shake dry and chop. Sprinkle a suitable dish with a third of the herb mixture, place the salmon on it, skin side down. Sprinkle the chopped dill over the flesh side, and the remaining herb mixture on top of the dill mold. Cover with plastic wrap and weigh down the salmon with a wooden board or other suitable object and marinate in the refrigerator for about 2 days. During this time, turn once to the other side. Carefully rinse and dry the salmon and cut into thin or thick slices as desired. (Wrap the salmon in plastic wrap or put it in vegetable oil, it will keep in the refrigerator for 3-4 days). For the sauce, put mustard in a large enough bowl, add vinegar, sugar and black pepper and mix with a mixer until the sugar is dissolved. Then add the oil slowly while stirring until a syrupy sauce is formed.

Serve the salmon with the sauce.

Serve with potato rösti or possibly baguette.

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