Ingredients
For the pickled cucumber
- 1/2 tsp chili flakes
- 1 tsp. ground pepper
- 1 tsp coriander seeds
- 1 tsp. salt
- 150 g white vinegar
- 150 g granulated sugar
- 500 γρ. αγγούρια
- 150 g granulated sugar
For salmon
- 200 g salt, coarse
- 200 g granulated sugar
- 1 tsp aniseed
- 1/4 bunch of dill
- lemon peels, from 1/2 lemon
- 400 g salmon, fillet
For the composition
- 200 g Arla cream cheese
- 1 tbsp dill
- lemon juice, from 1/2 lemon
- salt
- pepper
- 350 g Lebanese Pita Bread, wholemeal
- 3 tbsp olive oil
- 100 g rocket
PRODUCT USED
Execution
For the pickle
In a small saucepan, add the chili flakes, ground pepper, coriander, salt, vinegar, sugar, and transfer to medium-high heat. Bring to a boil.
Cut the cucumbers into very thin slices and add them to the pot. As soon as it comes to a boil, remove from the heat.
Allow 5-10 minutes for them to marinate. The time depends on how thickly you have cut your cucumber.
For salmon
In a mixer, add the salt, sugar, anise, dill stems, dill stalks and the zest of 1/2 lemon and beat well. Set aside.
Remove the skin from the salmon and cut it in half. Cut into very thin slices and set aside.
Spread the salmon slices on a cutting board and spread the marinade on both sides. Leave to marinate for 5-10 minutes. The time depends on how thinly you have cut the slices.
Rinse with plenty of water and wipe with paper towels.
For the composition
In a bowl, add the cream cheese, finely chopped dill, lemon juice, salt, pepper and mix.
Spread the Lebanese Pita Bread on your work surface. Divide the sauce, 100 g of the pickled cucumber, salmon, olive oil, pepper, capers, rocket, wrap and serve.