Rinse vegetables, peel and finely slice with a kitchen grater. Rinse oranges and lemon hot and cut into thin slices.
Mix vegetables, fruit and dill with the salt and sugar mixture.
Put salmon in it and weigh it down lightly.
Pickle for two days – turn to the other side after 24 hours.
Thinly slice the pickled salmon and serve with fresh white bread or possibly small potato pancakes.
Good taste. Pickled salmon can be kept in the refrigerator for a few days. Remaining pieces of salmon are excellent to prepare tagliatelle in sauce with salmon strips, salmon tartar or salmon spread.
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