Graved Lachs - Lachsfilet Gebeizt von Fischsommelier André Domke ( Klassisch & Winterzauber )

Classic: 0.9 kg salmon fillet with skin from 4/5 salmon (thicker fillet), 1 tbsp bruised juniper berries, 1 tbsp unground lemon pepper, 3 tbsp sugar, 10 tbsp coarse sea salt, 1 organic lemon zest, 1 bunch of dill, finely chopped (large handful), Winter Magic: 0.9 kg salmon fillet with skin from 4/5 salmon (thicker fillet), 1 tbsp bruised juniper berries, 3 tbsp sugar, 10 tbsp coarse sea salt, 1 tbsp unground lemon pepper, 4 tbsp speculatius biscuits, finely chopped/crushed, 1 tsp smoked chili, 1 tsp cinnamon, 1 organic lemon zest, 1 organic lime zest, 1 organic orange zest, Tip: Finely slice the zest of the orange, lime, and lemon and place them on the gravlax. Add salmon for a more attractive appearance or Make a delicious fruit tea with it. www.fischdomke.de www.der-fischsommelier.de