Pickled Lake Trout with Salad, Flowers and Truffle Remoulade

Cut the lake trout fillet clean, wash briefly under running water and pat dry. With a sharp knife, peel the peel of an untreated and previously hot washed orange very thinly and cut into fine strips.coriander and pepper crush coarsely in a mortar and chop the dill coarsely. Then mix everything together with salt and sugar and sprinkle evenly over the fillet. Depending on the strength of the desired taste, you can pickle up to two fillets with this amount.After 24 hours, rinse fillet, pat dry and slice with a salmon knife wafer-thin. Serve with truffle remoulade and marinated herbs, flowers and salads.

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