Graved salmon with honey-mustard sauce

Name: Graved salmon with honey-mustard sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 1 whole ready-to-cook salmon (approx. 2,5 kg); 4 TABLESPOONS Lemon juice; 2-3 TABLESPOONS coarse salt; 50 g Sugar; 1 TABLESPOON coarse black pepper; 4 Federation Dill; 4 Egg Yolk; 4 TABLESPOONS medium hot mustard; 1-2 TABLESPOONS White wine vinegar; 8 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Worcester sauce; 100 g Whipped cream; 7-10 Tbsp Cling film; 7-10 Tbsp Tin cans

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

1 whole ready-to-cook salmon (approx. 2,5 kg)
4 TABLESPOONS Lemon juice
2-3 TABLESPOONS coarse salt
50 g Sugar
1 TABLESPOON coarse black pepper
4 Federation Dill
4 Egg Yolk
4 TABLESPOONS medium hot mustard
1-2 TABLESPOONS White wine vinegar
8 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Worcester sauce
100 g Whipped cream
7-10 Tbsp Cling film
7-10 Tbsp Tin cans

Directions

1
Cut the head off the salmon. Wash the fish and dab dry. Cut off the upper side of the salmon from the head to the tail end at the middle bone. Cut off the second side of the salmon in the same way. Use tweezers to pull individual bones out of the sides.
2
Drizzle the fillets with lemon juice. Mix coarse salt, sugar and coarse pepper and sprinkle on the fillets. Wash, chop and press the dill. Place the salmon sides on top of each other so that the skin side
3
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 two days (pickle), turning several times.
4
For the mustard cream, beat the egg yolk, mustard, vinegar and oil. Season with salt, pepper, one or two teaspoons of sugar and Worcester sauce. Whip cream until semi-stiff and fold in. Cut salmon fillets from the tail end off the skin.
5
Cut into 1/2 centimetre thick slices and arrange with the mustard cream. Boiled potatoes and cucumber salad taste good with it.