Salmon with tar syrup and quick-pickled cucumbers

Salmon flavoured with tar syrup tastes wonderful and is delicious with quick-pickled cucumbers. Tar syrup can be bought ready-made and can be used to flavour both sweet and savoury dishes. You can also make it yourself by boiling tar sweets with water.

800 g–1 kg salmon or rainbow trout fillet
50 ml tar syrup
freshly ground sea salt

Quick-pickled cucumbers:
500 g pickling cucumbers
2 tbsp vinegar
3 tbsp dill, finely chopped
1 tsp salt
1 tbsp sugar

Tar syrup:
2 packets of tar pastilles
200–300 ml water

Place the tar pastilles and water in a saucepan and stir over a low heat until the pastilles melt and the liquid turns syrupy.

Baste the salmon fillet with the tar syrup and let it marinate for a few hours in the refrigerator.
Before cooking, grind some sea salt over the fish.
Cut the salmon fillet into portions and place the pieces into a baking dish lined with SAGA Cooking Paper. Cook under the grill for a few minutes.

Prepare the cucumber accompaniment.
Cut the cucumbers into thin slices and combine with the vinegar, finely chopped dill, salt and sugar. Preferably, let the cucumbers stand for a while before serving.

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