Instructions

1. 30 g sugar, 30 g sea salt, 10 g mustard seed, 1 tsp black pepper, fresh dill, 500 g salmon back fillet

Mix the sugar, sea salt, mustard seed and black pepper and rub the mix into the back fillet . Then place the fresh dill on the salmon, wrap it in cling film and leave it to rest in the fridge overnight.

2. ½ Kasteel Rouge

After resting the salmon overnight, take it out of the cling film and pour over half the Kasteel Rouge. Leave it to marinade in the beer for about 20 minutes and then pat it dry.

3. 1 shallot, olive oil, 2 tbsps Hoisin sauce, Kasteel Rouge

Finely slice the shallot and simmer in a little bit of olive oil, the Hoisin sauce and Kasteel Rouge (*). Let the marinade simmer gently.

(*) Keep back a splash of Kasteel Rouge for step 5.

4. Sieve the marinade and leave it to cool. Then smear the marinade over the salmon back fillet. Wrap the salmon in cling film and leave it to marinade for about 30 minutes.

5. 1 kohlrabi, 1 carrot, salt, sugar, cumin, splash of Kasteel Rouge

Slice the kohlrabi and carrot julienne and season with a pinch of salt, sugar and cumin. Add the last splash of Kasteel Rouge.

6. 200 g Bintje potatoes, 1 tbsp mayonnaise, 1 tsp mustard, chives

Cook the potatoes and leave them to cool. Then cut them brunoise and mix with the mayonnaise, mustard and chives

7. Thinly slice the salmon and place on a cold plate. Arrange the kohlrabi and carrot julienne around the salmon and place a spoonful of potato salad on top.