Salmon Fillet with Pickled Spring Vegetables
3 t fennel seeds
3 t coriander seeds
1 t ground sumac
2 T olive oil
1.3 – 1.4kg salmon fillet, skin on
250g crème fraîche
2 t lemon zest, finely chopped
100g salmon caviar (optional)
Extra dill sprigs, to garnish
1 bunch asparagus, trimmed and sliced into 3cm lengths
1 cucumber, sliced into thin rounds
1 bunch radish, sliced thinly
4-5 baby carrots, halved lengthways and cut into 3 cm lengths
1 lemon, sliced
⅓ cup dill sprigs
750ml white vinegar
1 T sea salt
1 red chilli, sliced
4 cloves garlic, sliced
2 T pickling spice (peppercorns, cloves, coriander seeds, mustard seeds, allspice, bayleaves)
- To pickle the vegetables, combine asparagus, cucumber, radishes, carrots, lemon slices and dill, and place in 2 sterilised 750ml jars. Bring vinegar, salt, chilli, garlic and pickling spice to a boil in a saucepan. Simmer gently for 10 minutes. Cool to room temperature. Pour over vegetables. Seal. Cover and refrigerate for up to 3 days.
- Preheat oven to 180˚C. Line large roasting pan with baking paper. Toast seeds in a small pan until fragrant, grind to a powder, then combine with sumac and oil and rub all over salmon. Season with salt and pepper and place in prepared pan. Cook for 20 minutes. Remove from oven, cover lightly with foil and rest for 10 minutes. Transfer to a serving platter.
- Combine crème fraîche and lemon zest in a bowl. Season with salt and pepper.
- Spoon half the pickled vegetables over the salmon, scatter with caviar and dill. Serve with crème fraîche and remaining vegetables.
Recipe adapted from mindfood.com
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