Pickled Salmon
Healthy, because
Even smarter
Nutritional values
Fat sea fish such as salmon, herring or mackerel should be served regularly: The omega-3 fatty acids it contains have a positive effect on inflammatory processes and cholesterol levels. In addition, the noble sea dweller also has iodine to offer. As an important component of thyroid hormones, iodine is involved in energy metabolism.
Nowadays, less stain is used in the production of gravad salmon, so that only a taste-giving effect is achieved. You can serve this fine fish as an appetizer with bread and a dash of creamed horseradish.
(Percentage of daily recommendation)
| Calorie | 184 kcal | (9 %) | ||
| Protein | 19.9 g | (20 %) | ||
| Fat | 6.36 g | (5 %) | ||
| Carbohydrates | 10.68 g | (7 %) | ||
| Sugar added | 9.43 g | (38 %) | ||
| Roughage | 0.01 g | (0 %) |
| Vitamin A | 15.28 mg | (1,910 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 11.42 mg | (95 %) | ||
| Vitamin B₆ | 0.73 mg | (52 %) | ||
| Folate | 22.71 μg | (8 %) | ||
| Pantothenic acid | 1.48 mg | (25 %) | ||
| Biotin | 3.85 μg | (9 %) | ||
| Vitamin B₁₂ | 2.35 μg | (78 %) | ||
| Vitamin C | 0.21 mg | (0 %) | ||
| Potassium | 485.59 mg | (12 %) | ||
| Calcium | 33.98 mg | (3 %) | ||
| Magnesium | 67.78 mg | (23 %) | ||
| Iron | 0.86 mg | (6 %) | ||
| Zinc | 0.63 mg | (8 %) | ||
| Saturated fatty acids | 1.07 g | |||
| Cholesterol | 54.67 mg |
Ingredients
- Ingredients
- 1 Tbsp Juniper berries
- 1 Tbsp peppercorns
- 3 Tbsps sugar
- 6 Tbsps Sea salt
- 5 sprigs Dill
- 1 Salmon (800 grams, ready to cook, with skin)
Preparation steps
Crush juniper berries and peppercorns coarsely in a mortar or mash with a knife blade. Combine with sugar and salt in a bowl.
Rinse half of dill, shake dry and finely chop leaves. Add to spice mixture and spread about half of mixture in a flat pan.
Rinse salmon, pat dry and place, skin side down, on spice mixture in a pan. Spread fish with remaining spice mixture, press lightly and cover with plastic wrap. Refrigerate for 24 hours.
Before serving, remove salmon from spices and rinse off. Pat dry well. Rinse remaining dill, shake dry, pluck off leaves and finely chop. Evenly sprinkle salmon with dill and slice thinly. Arrange on plates and serve.
