Marinated Salmon, Pickle Style

1. 1

   Pour the vinegar in a saucepan. Add sugar and salt. Heat to dissolve, but do not boil. Remove pan from heat and add the chopped ginger. Let cool completely.

2. 2

   Add the zest and the juice of 1 lemon and 1 lime.

3. 3

   Pour into a hollow dish.

4. 4

   Remove any bones from the salmon as well as any brown parts.

5. 5

   Place the salmon fillet in the dish.

6. 6

   Put a film wrap and store in the refrigerator for 48 hours.

7. 7

   Take out the fillet from the marinade and blot dry with a paper towel.

8. 8

   Slice finely. Place slices in a plate.

9. 9

   Using a melon baller, make decorative balls in the cucumber.

10. 10

    Place the leaves of dill and mint on the plate and add the zest of a lime.

11. 11

    You can add a drizzle of sour cream and a bit of pepper for tasting.

* Per serving · 4 servings · Values may vary.