Gegrabene Lachs

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Wash the salmon, dab dry and cut in half lengthwise. Carefully cut out the lengthwise bones. Pull out cross bones with tweezers. Crush peppercorns in a mortar and mix with salt and 30 g sugar. Sprinkle salmon with the mixture. Wash 5 bunches of dill, dab dry and chop finely. Sprinkle the salmon sides thickly with it. Place both sides of the salmon on top of each other so that the skin sides are on the outside. First wrap the salmon in cling film, then in aluminium foil. Place between two breakfast boards and weigh down with tins. Leave salmon in the refrigerator for about 2 days. Turn it over in the morning and evening. For the sauce, mix mustard, mustard powder, remaining sugar and vinegar. Slowly stir in the oil and whip. Wash the rest of the dill and, except for something to garnish, chop finely and stir into the sauce. Place the pickled salmon briefly on kitchen paper to drain. From the tail end (best with a salmon knife) cut into thin slices. Garnish with dill and lemon wedges. Add mustard sauce. Serve with cucumber salad and wholemeal bread

2. 2

   Preparation time approx. 40 minutes

3. 3

   (waiting time approx. 2 days)