Graved salmon with dill and mustard sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut the head off the salmon. Cut off the upper side of the salmon from the head to the tail end at the middle bones. Cut off second side of salmon in the same way. Pull out single bones from the sides with tweezers. Sprinkle salmon fillets with lemon juice.

2. 2

   Mix coarse salt, sugar and coarse pepper and sprinkle on the fillets. Chop the dill, except for one bunch, and spread it on top and press it down well. Lay the salmon sides on top of each other so that the skin sides are on the outside. Wrap in cling film and place in an oblong dish. Cover salmon with a board and weigh down with tins. Leave in the refrigerator for approx. 2 days, turning several times. For the mustard cream, beat the egg yolk, mustard, vinegar and oil. Season with salt, pepper, 1-2 teaspoons of sugar and Worcester sauce. Whip cream until semi-stiff and fold in. Finely chop the remaining dill and add to the sauce.

3. 3

   For the mustard cream, beat the egg yolk, mustard, vinegar and oil. Season with salt, pepper, 1-2 teaspoons of sugar and Worcester sauce. Whip cream until semi-stiff and fold in. Finely chop the remaining dill and add to the sauce. Cut salmon fillets in thin slices from the tail end off the skin. Roll up the salmon slices loosely and serve with the mustard cream. Serve with boiled potatoes and fine cucumber salad

4. 4

   With 10 people:

Nutrition Facts

KCAL
480 kcal

CARBS
5 g

FATS
34 g

PROTEINS
36 g