Marinated salmon with pine needles

2_07427 MARINATED SALMON with PINE NEEDLES INGREDIENTS for 4 PEOPLE 2 whole salmon fillets with skin (about 600 g each), 120 g of salt, 90 g sugar, 10 g of white beans, pepper 100 g of pine needles, sunflower seed oil, a rye bread and sunflower seeds, salted butter.

For the sauce: 1 tablespoon Dijon mustard, 2 teaspoons sugar, 1 tablespoon white wine vinegar, 2 dl of oil sunflower seeds, 4-5 drops of 100% pure essential oil of pine (natural flavouring for food available in stores or chemists bio), salt, white pepper to reel.

Squamate salmon fillets, wash them, dry them and remove any residual spines with tweezers.

Ungeteli with a little oil.

Pounded peppercorns and arranging them into with sugar and salt.

Washed pine needles, dry, chop coarsely and add them to the mixture of sugar and salt.

Spread the mixture over the salmon fillets on the side of the meat evenly.

Stack the two fillets with the skin towards the exterior, always coil them in plastic wrap and place in a baking dish.

Place on a cutting board with a weight and let marinate in the refrigerator for a day and a night shooting the preparations only once after half-time.

Freed from the film threads, clean them from the marinade and drain the liquid.

Gently patting dry with paper towels.

Remove the skin and cut it into strips.

Let them jump into a hot frying pan without added fat till they crisp.

Mix the mustard with the sugar and vinegar.

Pour the oil flush banging hard with a small whip.

Add salt, pepper and spiced with pine essential oil.

Slice thinly the salmon fillets and spiral always coil them on a sprig of FIR.

Serve with mustard sauce and the crispy skin cracklings, accompanying with slices of rye bread and sunflower seeds coated with salted butter.