Graved salmon
very easy
25 mins
25 mins
Ingredients
- 1 [...]
- 3 Federation Dill
- 1 TEASPOON Juniper berries
- 2 TEASPOONS white peppercorns
- 7-10 Tbsp grated peel of 1 organic lime
- 50 g coarse sea salt
- 100 g Sugar
- 5 TABLESPOONS Gin
- 150 g ripened cream
- 1 TEASPOON spicy mustard
- 7-10 Tbsp salt, pepper
- 7-10 Tbsp Cling film
Directions
- 1
2 days before, rinse salmon fillet cold, dab dry and remove any bones. Halve the salmon side crosswise. For the stain, wash dill, shake dry and chop coarsely. Crush juniper and pepper coarsely.
- 2
Mix dill, juniper, pepper, lime zest, salt, sugar and gin.
- 3
Line a flat form (slightly larger than the halved salmon side) with foil. Place the fish on top with the skin facing down. Spread the marinade thickly on the flesh side. Place the other half of the salmon on top with the meat side facing down.
- 4
Wrap tightly in foil. Place a board on top and weigh down with tins. Leave in the refrigerator for 2 days, turning 2-3 times in between.
- 5
2 days later wrap salmon out of the foil and remove some stain. Use a sharp knife to cut the salmon diagonally into thin slices. Mix sour cream with mustard, season with salt and pepper. Serve salmon with mustard cream, with bread chips and cress if desired.
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