Cured salmon with mustard-dill sauce
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Gastrotools
Recipes from professionals
Cured salmon is a classic on Easter or Christmas buffet tables. It looks impressive and tastes fantastic. The best part is that it's easy to make, and both the salmon and mustard-dill sauce can be prepared in advance.
Use only the highest quality salmon, and freeze it for 24 hours before use to avoid any parasites. Then thaw it slowly in the refrigerator.
Servings
: 8
people
Ingredients
800
g
salmon fillet with skin
25
g
sea salt
1
knsp
crushed aniseed
1
knsp
crushed fennel
1
knsp
crushed cumin
50
g
brown sugar
6
spsk
dried dill
3
spsk
brown sugar
3
spsk
Dijon mustard
2
spsk
good vinegar, e.g. white wine vinegar
1-2
spsk
dried dill
1
dl
neutral flavored oil
Salt and pepper
Avoid screen shutting off
Instructions
Cured salmon
Step 1/5
Remove fish scales and any fish bones (ask your fishmonger to do it for you if needed).
Step 2/5
Mix salt, crushed aniseed, crushed fennel, crushed cumin and brown sugar.
Step 3/5
Place the salmon fillet skin-side down on a plate, and spread the mixture on top. Sprinkle with dried dill at the end.
Step 4/5
Cover the plate with cling film, and refrigerate for approximately 48 hours.
Step 5/5
Slice the salmon into thin slices when serving, and enjoy it with toasted bread and fox sauce.
mustard-dill sauce
Step 1/1
Whisk all ingredients together, and taste and adjust with extra mustard, vinegar or brown sugar if necessary, as well as salt and pepper.
