Slow Cooked Salmon

4 people:

600-800 grams of salmon
1 liter water
2 tbsp white wine vinegar
2 tsp salt
6 white peppercorns
3 allspice grains
1 onion
1 carrot – can be excluded

3 bayleaves

4 dill sprigs

Peel and divide the vegetables into chunky bits.

Put all ingredients except the salmon into the water and let it boil for 15 minutes.

Take the skin off the salmon, cut into portions and place them in a wide dish with low edges.
Strain the vegetables and spices from the water and throw them away. The dill can stay in the water. Pour the water on top of the raw salmon. Cover with plastic wrap or parchment paper and let the fish cool in the water, at least for one hour. Overnight in the fridge is even better.

Remove the liquid and serve the salmon cold, with buttercooked vegetables and dill mayonnaise