Pickled salmon with honey-dill sauce

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
4 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 8
  • 1 TEASPOON white peppercorns
  • 2–3 Juniper berries
  • 1 fresh salmon side on the skin (approx. 1.2 kg)
  • 2 Federation Dil
  • 25–30 g coarse sea salt
  • 1 heaped Tbsp (15-20 g) sugar
  • 75 g Mustard
  • 75 g Honey
  • 3 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Oil
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Finely crush peppercorns and juniper berries in a mortar. Wash the salmon fillet and pull out any bones with tweezers. Place the salmon fillet on a large board with the skin side down. Wash the dill, shake dry and cut finely, except for 3 stalks

  2. 2

    Mix 25 g salt, peppercorns, juniper berries and sugar and sprinkle/rub the salmon fillet (on the meat side) with it. Finally, spread the sliced dill on top. Wrap the salmon fillet tightly in foil and place between 2 kitchen boards. Weigh down with tins and marinate in the refrigerator for about 2 days. Turn each morning and evening

  3. 3

    Wash 2 stems of dill, shake dry and cut the flags into small pieces. Mix mustard, honey, vinegar and dill. Season to taste with salt and pepper. Fold in the oil. Cut salmon filet into slices and garnish with dill. Add sauce

  4. 4

    With 10 people:

  5. 5

    waiting time approx. 2 days

Nutrition Facts

KCAL
270 kcal
CARBS
8 g
FATS
17 g
PROTEINS
20 g