Ingredients
Orange and star aniseed
Apple and capers
Red cabbage and stilton
Preparation
Preheat the oven to 60 °C.
Cut the salmon in dices of approx. 3 cm and place on a baking tray with baking paper.
Bake the salmon in the oven for 15 minutes.
Divide the salmon in three different bowls, one for each marinade.
Orange and star aniseed
Cut the outer peel of the orange in thin strips and juice the orange.
Mix orange zest and juice with whole star aniseed, sugar and salt.
Stir until the sugar has disolved and season with pepper to taste.
Pour the marinade over the salmon in one of the bowls, mix gently and cover with plastic wrap.
Leave to marinade for 1 hour before serving.
Apple and capers
Cut apple in small dices, juice lemon and mix with capers and olive oil.
Season with salt and pepper to taste and leave the marinade for a couple of minutes.
Pour the marinade over the salmon in one of the bowls, mix gently and cover with plastic wrap.
Leave to marinade for 1 hour before serving.
Red cabbage and stilton
Cut the cabbage in thin strips, mix with mayonnaise and leave for a couple of minutes.
Crumble the cheese and add half to the cabbage.
Pour the cabbage mix over the salmon in the last bowl and sprinkle with the rest of the cheese and finely chopped chives.
Cover with plastic wrap and leave to marinade for 1 hour before serving.
Serve in the bowls or on plates.
Tip: Stilton cheese can be replaced with another blue cheese.