Salmon marinated in sweet vinegar with sour cream and green onion sauce
4 servings
10 minutes
Salmon loves marinades and goes well with anything creamy - the whole of Scandinavian gastronomy is an example of this. The sour cream sauce should be whipped at high speeds so that it resembles a mousse.
1
Roast the cleaned sunflower seeds in a dry pan. Cut the Borodinsky bread into small cubes and dry them in the oven or in the same pan.
- Sunflower seeds: 50 g
- Borodino rye bread: 100 g
2
Slice the lightly salted salmon (or salmon, trout) and marinate in rice vinegar and sugar.
- Salmon: 300 g
- Sushi rice vinegar (seasoned): 4 tablespoons
- Cane sugar: 4 teaspoons
3
It's not necessary to make a marinade bath. Just spray vinegar on the fish and sprinkle sugar from your hand.
- Sushi rice vinegar (seasoned): 4 tablespoons
- Cane sugar: 4 teaspoons
4
In a blender, prepare a sauce from sour cream, green onions, the juice of half a lemon, and 2 tablespoons of unrefined sunflower oil. It's best to whip it at high speeds. The sauce should be creamy in texture and softly green in color.
- Sour cream: 200 g
- Spring onion: 50 g
- Lemon: 1 piece
- Sunflower oil: 2 tablespoons
5
Arrange arugula on a plate, place a few pieces of marinated fish among it, artfully scatter rye croutons, sprinkle with seeds, and generously dress the whole dish with sour cream-onion sauce. No need to salt. Even lightly salted salmon is salty enough.
- Rocket (arugula): 150 g
- Salmon: 300 g
- Borodino rye bread: 100 g
- Sunflower seeds: 50 g
- Sour cream: 200 g
