Graved salmon with mustard cream

Bo Carpenter
4 1
90 mins
90 mins


Servings: 9
  • 1 whole kitchen-ready
  • 7-10 Tbsp Salmon
  • 4 TABLESPOONS Lemon juice
  • 2-3 tablespoons (50 g) coarse salt
  • 2-3 tablespoons (40 g) + 1-2 teaspoons sugar
  • 1 TABLESPOON coarser black
  • 7-10 Tbsp Pepper from the mill
  • 4 Federation Dill
  • 4 fresh egg yolks (Gr. M)
  • 4 TABLESPOONS medium hot mustard
  • 1-2 TABLESPOONS White wine vinegar
  • 8 TABLESPOONS oil, salt, pepper
  • 7-10 Tbsp Worcester sauce
  • 100 g Whipped cream
  • 7-10 Tbsp Clear film
  • 3 Tin cans
  • 7-10 Tbsp to weigh down


  1. 1

    Cut his head off. Wash the salmon. Cut off both fillets one after the other from the head to the tail end at the middle bones. Pull out single bones with the tweezers

  2. 2

    Drizzle the fillets with lemon juice. Mix coarse salt, 2-3 tablespoons sugar and coarse pepper. Sprinkle on the fillets. Wash and chop the dill, spread on top and press

  3. 3

    Place the salmon fillets with the dill sides on top of each other so that the skin sides are on the outside. Then wrap them well in cling film and place them in an oblong bowl

  4. 4

    Cover the salmon with a board and weigh it down with the tins. Leave in the refrigerator for about 2 days (pickle), turning several times.

  5. 5

    For the mustard cream, beat the egg yolk, mustard, vinegar and oil. Season with salt, pepper, 1-2 teaspoons sugar and Worcester sauce. Whip cream until semi-stiff and fold in

  6. 6

    Cut salmon fillets from the tail end from the skin. Cut into 1/2 cm thick slices and arrange with the mustard cream. Served with: boiled potatoes and cucumber salad

Nutrition Facts

420 kcal
6 g
28 g
34 g

Categories & Tags

Main Dishes