Graved salmon with honey-mustard sauce

Name: Graved salmon with honey-mustard sauce
Cook time: 45 min
Total time: 45 min
Yield: 9
Ingredients: 2 sides (à approx. 750 g) fresh salmon fillet with skin; 3 TABLESPOONS white peppercorns; 40 g Sea salt; 80 g Sugar; 4 Federation Dill; 3 TABLESPOONS liquid honey; 6 TABLESPOONS medium hot mustard; 1 TEASPOON Mustard powder; 3 TABLESPOONS White wine vinegar; 100 ml Oil; 7-10 Tbsp Cling film; 1 large long board; 4–5 volle blikken

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 9

2 sides (à approx. 750 g) fresh salmon fillet with skin
3 TABLESPOONS white peppercorns
40 g Sea salt
80 g Sugar
4 Federation Dill
3 TABLESPOONS liquid honey
6 TABLESPOONS medium hot mustard
1 TEASPOON Mustard powder
3 TABLESPOONS White wine vinegar
100 ml Oil
7-10 Tbsp Cling film
1 large long board
4–5 volle blikken

Directions

1
Rinse salmon fillets cold and dab dry. Remove any remaining bones from the fillets using tweezers. Coarsely crush peppercorns in a mortar and mix with sea salt and sugar.
2
1⁄2 Reserve the bunch of dill for the sauce. Wash the remaining dill and cut finely. Place the salmon on the sides of the skin. First sprinkle with the spice mixture and then with the finely chopped dill.
3
Place the salmon fillets with the seasoned sides exactly on top of each other. Then wrap them firmly in foil and place them in a large flat dish or on a deep plate.
4
Place a large board on the salmon and weigh it down with the tins. Leave in the refrigerator for 2-3 days (pickling). Turn the fish 2-3 times in between.
5
For the sauce, mix honey, mustard, mustard powder and vinegar. Whip the oil in a thin stream little by little under the honey mixture. Wash the remaining dill, chop finely and stir in.
6
Remove the salmon from the cling film and remove some marinade. Then cut from the skin in portions from the tail side in diagonal thin slices. Serve with the honey-mustard sauce. Boiled potatoes taste good with it.