Pickled Salmon with Lime and Orange

For the pickled salmon, grate the zest from one lime and one orange, then juice them all. Wash the dill and finely chop the tops.

Crush the fennel seeds in a mortar. Combine the fennel seeds, dill, lime and orange zest, salt and sugar and mix well with the lime and orange juice.

Remove the bones from the salmon and rub the pickling paste well all over, place in a shallow dish and cover tightly with plastic wrap.

Pickle in the refrigerator for about 1-2 days. Turn over from time to time.

Preparation Tip:

To serve, slice the pickled salmon thinly and serve with baguette and lime creme fraiche or orange mustard mayonnaise.

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