Red Fish Marinated in Sweet Vinegar

Ingredients

4 tbsp rice vinegar

300 g lightly salted red fish

4 tsp brown sugar

50 g green onions

150 g arugula

2 tbsp sunflower oil

1 lemon

50 g sunflower seeds

100 g bread

200 g sour cream

Fry the peeled sunflower seeds in a frying pan without oil. Cut the Borodinsky bread into small cubes and dry them in the oven or in the same pan.

Slice the lightly salted salmon (or salmon, or trout) and marinate in rice vinegar and sugar. It's not necessary to create a marinade bath. Simply drizzle the fish with vinegar and sprinkle with a handful of sugar.

In a blender, make a sauce with sour cream, green onions, the juice of half a lemon, and two tablespoons of unrefined sunflower oil. Blend it at high speed. The sauce should be creamy in texture and a delicate green color.

Arrange the arugula on plates, nestle a few pieces of marinated fish among it, scatter rye croutons over it, sprinkle with sunflower seeds, and generously drizzle the whole thing with the sour cream and onion sauce. No need for salt. Even lightly salted salmon is salty enough.

Enjoy!