Marinated Salmon Trout on Raw Asparagus Spears with Champagne Dressing

Preparation of the salmon trout:

Mix the pickling salt, salt, sugar, pepper and lemon zest well. Add the chopped dill, coriander and crushed juniper berries. Place the trout fillets in a suitable dish (cocotte) and sprinkle with the herb mixture, cover with cling film and marinate in the refrigerator for eight hours. Remove the trout fillets from the marinade, remove the clinging spices and dry them with a dishcloth.

Preparation of the dressing: mix well the champagne vinegar with the salt as well as the pepper in a baking bowl and gradually add the olive and seed oil.

Dressing: Rinse the asparagus spears, cut lengthwise into narrow slices with a sharp kitchen knife or asparagus peeler, and arrange in a star shape on flat plates. Cut the marinated salmon trout fillet into narrow slices and place on top of the asparagus spears. Drizzle the asparagus spears with the Chamgagne dressing. Serve with toasted slices of toast and fresh butter.

Norwegian salmon, whitefish or rainbow trout can be used instead of salmon trout for this dish.

The curing salt causes the trout meat to redden more intensely. You can get it from your butcher. If you do not have curing salt at hand, use normal salt for this purpose.

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

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