Graved salmon

Name: Graved salmon
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 2 Salmon fillets on the skin (à approx. 1.2 kg); 12 tablespoons (approx. 120 ml) Lemon juice; 1 TABLESPOON black pepper; 7-10 Tbsp grains; 75 g coarse sea salt; 100 g + 1 pinch of sugar; 5 Federation Dill; 1 kg waxy potatoes; 7-10 Tbsp Salt; 1 (approx. 400 g) Cucumber; 80 g Shallots; 7-10 Tbsp black pepper; 10 tablespoons (10 g each) Oil; 5-6 Tbsp medium hot mustard; 3 TABLESPOONS liquid honey; 2 TABLESPOONS White wine vinegar; 7-10 Tbsp Dill and lemon peel; 7-10 Tbsp Cling film; 7-10 Tbsp Tin cans

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

2 Salmon fillets on the skin (à approx. 1.2 kg)
12 tablespoons (approx. 120 ml) Lemon juice
1 TABLESPOON black pepper
7-10 Tbsp grains
75 g coarse sea salt
100 g + 1 pinch of sugar
5 Federation Dill
1 kg waxy potatoes
7-10 Tbsp Salt
1 (approx. 400 g) Cucumber
80 g Shallots
7-10 Tbsp black pepper
10 tablespoons (10 g each) Oil
5-6 Tbsp medium hot mustard
3 TABLESPOONS liquid honey
2 TABLESPOONS White wine vinegar
7-10 Tbsp Dill and lemon peel
7-10 Tbsp Cling film
7-10 Tbsp Tin cans

Directions

1
Wash fillets and pat dry. Sprinkle each fillet with 4 tablespoons of lemon juice. Coarsely crush the peppercorns in a mortar. Mix sea salt, 100 g sugar and crushed pepper and sprinkle on the fillets. Wash 4 bunches of dill, dab dry, chop finely and spread on both salmon fillets. Lay the salmon sides on top of each other with the skin sides facing outwards, placing the flat one on the thicker end.
2
Wrap in cling film and place in a suitable bowl. Cover the salmon with a board and weigh it down, for example with tins. Leave in the refrigerator for about 2 days (pickle), turning 2-3 times. Peel, wash and halve potatoes and cook in boiling salted water for 15-20 minutes. In the meantime, wash the cucumber and slice thinly. Peel and finely dice shallots. Mix 4 tablespoons lemon juice and shallots. Season with salt, pepper and 1 pinch of sugar. Fold in 5 tablespoons of oil. Drizzle the vinaigrette over the cucumber slices. Wash 1 bunch of dill, dab dry and chop finely. Mix mustard, honey and vinegar.
3
Season with salt, pepper and 1 pinch of sugar. Fold in 5 tablespoons of oil. Drizzle the vinaigrette over the cucumber slices. Wash 1 bunch of dill, dab dry and chop finely. Mix mustard, honey and vinegar. Fold in 5 tablespoons of oil. Stir in the dill. Cut salmon fillets into slices and remove from skin. Arrange on plates with potatoes and cucumber salad. Add honey-dill sauce. Serve garnished with dill and lemon zest. Stored in a cool place the salmon will keep for 2-3 days
4
Stir in the dill. Cut salmon fillets into slices and remove from skin. Arrange on plates with potatoes and cucumber salad. Add honey-dill sauce. Serve garnished with dill and lemon zest. Stored in a cool place the salmon will keep for 2-3 days