Tsar Salmon Pickled in Vodka with Borscht Vegetables

Preheat oven to 120 degrees.

Salmon Wash the salmon fillet, rub dry and marinate with all ingredients.

Leave in the refrigerator for at least half an hour, covered with foil.

Rinse, rub dry and drizzle generously with olive oil.

Then cover with parchment paper and cook in a heated stove for about ten minutes.

Borscht vegetables Cut the white cabbage into strips and season with salt and caraway seeds, then leave to stand for about 15 minutes. Drain the salted water and cook the cabbage in a dash of olive oil until al dente. Season with vinegar, pepper, salt and chopped parsley.

Make the potatoes and then cut them into small cubes. Cut about 80 grams of the beet also into cubes.

Slice the rest of the beet into thin slices and spread on a plate, place the white cabbage on top and garnish the dish with crème fraîche.

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