Sliced salmon with crispy skin

< Grilling and Feasting (35/35) >

Sliced salmon with crispy skin


  • 4 medium-size potatoes
  • iodine salt
  • 1 bay leaf
  • 1/2 tsp caraway seeds
  • 2 juniper berries
  • 1 twig of rosemary
  • 2 slices of raw salmon, with skin scaled, 180 g each
  • freshly ground pepper
  • 1 small bunch of dill
  • 2 tbsp rape seed oil
  • 4 slices of lime to garnish


Clean the potatoes thoroughly under tap water, using a brush Prepare a sod from 1 litre of water, iodine salt, bay leaf, caraway seeds and rosemary twig and use it to blanch the potatoes for 10 minutes. Pour off the water, wait for the steam to evaporate, brush with rape seed oil and grill from all sides on the electric grill. Wash the salmon slices under tap water, remove any bones found, pat them dry and season lightly with salt an pepper from both sides. Wash, dry and chop the dill, and mix it with the rape seed oil. Brush the oil mixture generously over the fish. Place the salmon slices with the skin facing down on the electric grill. Grill the slices until the skin side is cross, then turn over and grill the other side at a reduced heat setting for a few minutes. Cut the potato tops open cross-wise and fill them with a potato-cream of your choice. Place the salmon slices on the plate and use the lime pieces to garnish.

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