Fresh Salmon Fillet in Smoked Salmon

Marinate the salmon. Cut salmon into 2, 5 cm wide strips, then slice each strip widthwise as thin as possible.

Place in a suitable bowl. Add salt, olive oil, shallots and pepper, mix well. Place in an airtight container to cool for 12 hours.

2. cook the dressing. Mix all ingredients and season. Put in a jug to cool.

Prepare the fruit. Cut lime, orange and grapefruit slices into chunks. Place in an airtight container to cool.

4. cut the smoked salmon into 10 strips (each 25, 5 x 5 cm.) Place between greaseproof paper and refrigerate. Cut the chives into 15 cm long pieces, finely chop the rest, for garnish. Keep airtight.

5. remove bones from fish 6. 30 min. before serving, mix half of the citrus pieces with dill and salmon. Spread a strip of smoked salmon round on each plate, fill with marinated salmon.

Place long chive stalks vertically in center. Drizzle with dressing, sprinkle with remaining citrus pieces and chives.

Our tip: Always use fresh chives whenever possible!

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