Pickled Salmon Trout M. Lettuce Hearts in Lime Yogurt

Place trout fillets side by side on a large plate with a high edge and carefully pull out any bones with tweezers.

Sprinkle the fillets with sugar, pickling salt and pepper, and drizzle with lime juice. Sprinkle the culinary herbs over the top and cover with plastic wrap.

Place a board on top of the trout fillets and weigh down with weights. Place the fish in the refrigerator for 24 hours. Later, turn the fillets to the other side and pickle them again for another 24 hours.

Then carefully remove the herbs and spices from the trout fillets and rub the fish dry with kitchen roll.

Cut the fillets diagonally with a salmon knife into narrow slices, place three at a time lengthwise and roll up into flowers. Arrange on serving plates garnished with caviar.

Stir salt, pepper, yogurt, lime juice and dill tips to make a sauce. Dip the lettuce hearts in it and arrange nicely on the plates. Bring sala with salad dressing to the table.

Pickling time: two days

Our tip: It is best to use fresh herbs for a particularly good aroma!

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