Graved salmon with honey-mustard-dill sauce

Name: Graved salmon with honey-mustard-dill sauce
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 1.2 kg Salmon (tail piece, cut in half and boned by the fishmonger); 5 Federation Dill; 30 g coarse salt; 60 g Sugar; 1 TABLESPOON white peppercorns; 7-10 Tbsp Dill and lemon slices; 7-10 Tbsp Aluminium foil; 2 Egg Yolk; 5 TABLESPOONS medium hot mustard; 2 TABLESPOONS Honey; 7-10 Tbsp Lemon squirts; 1/8 l Sunflower oil; 1 collar Dill

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

1.2 kg Salmon (tail piece, cut in half and boned by the fishmonger)
5 Federation Dill
30 g coarse salt
60 g Sugar
1 TABLESPOON white peppercorns
7-10 Tbsp Dill and lemon slices
7-10 Tbsp Aluminium foil
2 Egg Yolk
5 TABLESPOONS medium hot mustard
2 TABLESPOONS Honey
7-10 Tbsp Lemon squirts
1/8 l Sunflower oil
1 collar Dill

Directions

1
Wash the salmon, dab dry. Wash the dill and cut finely. Mix salt, sugar, dill and pepper. Place one half of the salmon, skin down, in a flat glass bowl. Spread the seasoning mixture over it.
2
Place the second half with the meat side on top. Cover salmon with foil. Place a board or plate on top and weigh down. Leave to stand in the refrigerator for approx. 2 days, turning 2-3 times so that the marinade is distributed.
3
Remove the salmon, dab dry and cut off the skin in strips about 1 cm wide. Arrange on a board and garnish with dill and lemon slices. For the sauce, mix egg yolk, mustard, honey and lemon squirts with the whisks of the hand mixer.
4
Gradually stir in the oil. Add 6 tablespoons of warm water. Wash the dill, chop finely and fold into the sauce.