Graved salmon with mustard sauce

Name: Graved salmon with mustard sauce
Cook time: 45 min
Total time: 45 min
Yield: 5
Ingredients: 1 Salmon side (approx. 1 kg); 3 TABLESPOONS Lemon juice; 30 g Sea salt; 50 g Sugar; 7-10 Tbsp Pepper; 5 Federation Dill; 2 Egg yolk (size M); 3 TABLESPOONS medium hot mustard; 3 TABLESPOONS Honey; 2 TABLESPOONS Fresh cream; 7-10 Tbsp Cling film

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 5

1 Salmon side (approx. 1 kg)
3 TABLESPOONS Lemon juice
30 g Sea salt
50 g Sugar
7-10 Tbsp Pepper
5 Federation Dill
2 Egg yolk (size M)
3 TABLESPOONS medium hot mustard
3 TABLESPOONS Honey
2 TABLESPOONS Fresh cream
7-10 Tbsp Cling film

Directions

1
Wash the salmon, dab dry and remove any remaining bones. Halve the salmon side and sprinkle with lemon juice. Mix sea salt, 25 g sugar and pepper. Spread everything evenly on the salmon.
2
Wash 4 bunches of dill, dab dry, pluck flags from the stalks and chop coarsely. Spread the dill evenly on the salmon and press down. Place the salmon sides on top of each other with the skin facing outwards.
3
Wrap in foil and weigh down with weights. Leave to stand in the refrigerator for at least 2 days. For the sauce, wash the remaining dill, dab dry, pluck flags from the stalks and chop finely.
4
Beat the egg yolks and 25 g sugar with the whisk of the hand mixer until foamy. Fold in mustard, honey, crème fraîche and dill. Season with salt and pepper. Cut salmon from the skin and dice.
5
Tastes good with farmhouse bread and salad.