Place a slab of salmon, skin side down, in a baking sheet.
Smear it with whole fat, unsweetened yogurt and top with plenty finely sliced garlic and onion, chopped fresh dill, S&P.
Let marinate overnight in the cooler.
When you're ready, tip the sheet and drain the liquid that accumulated overnight, lightly sprinkle with bread crumbs and bake in a medium/hot oven untill slightly pink in the center ( about 15 minutes ).
For the salad start with the dressing:
In a mortar mix garlic to taste, salt, freshly cracked black peppercorn, caraway and coriander seed add apple vinegar, just a bit of vegetable oil and adjust with sugar.
Shred two measures of beet ( red ) and one measure of carrot and place in a miwing bowl.
Add chopped dill or cilantro, raisins and the dressing.
Mix well and serve with a dollop of sour cream.
Being this an original Russian recipe, passed down to me by my ex-ex "almost mother in law" the compulsory pairing is well chilled vodka, Russian of course.... prozit!
No comments:
Post a Comment