Quickly Pickled Salmon Trout on Mustard Cucumber Salad and Brown Bread Chips

Rating: 3.95 / 5.00 (66 Votes)

Total time: 30 min

Servings: 4.0 (servings)


For the stain:

For the mustard pickles:

For the brown bread chips:


For the pickled salmon trout, dissolve all ingredients for the pickle (except dill) in a little boiling water. Clean the fish, fillet and cut into portions. Leave to marinate in the lukewarm water with finely chopped dill until everything has cooled down.

For the brown bread chips, cut thin slices, make a paste of olive oil and finely chopped garlic and spread on the bread slices. Leave to toast in the oven.

For the mustard pickles, peel a cucumber and cut into sticks. Make a marinade of water, vinegar, sugar, mustard seeds and juniper and boil the cucumbers in it for 1 short time, add salt and let them cool down in the marinade.

Serve the pickled salmon trout with the brown bread chips and the mustard pickles.

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