Pickled salmon with honey-mustard sauce

Name: Pickled salmon with honey-mustard sauce
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: 2 fresh salmon fillets of the same size with skin (300 g each; let the fishmonger bone them); 11/2 Collar Dill; 1 tablespoon (15 g) coarse salt; 2 tablespoons (20 g) Sugar; 1 levelled tablespoon of pepper; 3 TABLESPOONS medium hot mustard; 3 TABLESPOONS liquid honey; 2 TABLESPOONS Wine vinegar; 4 TABLESPOONS Oil; 7-10 Tbsp Lemon; 7-10 Tbsp Clear film

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 7

2 fresh salmon fillets of the same size with skin (300 g each; let the fishmonger bone them)
11/2 Collar Dill
1 tablespoon (15 g) coarse salt
2 tablespoons (20 g) Sugar
1 levelled tablespoon of pepper
3 TABLESPOONS medium hot mustard
3 TABLESPOONS liquid honey
2 TABLESPOONS Wine vinegar
4 TABLESPOONS Oil
7-10 Tbsp Lemon
7-10 Tbsp Clear film

Directions

1
Salmon wash, dab. Wash and chop 1 bunch of dill. Mix salt, sugar, dill and pepper
2
Place a salmon fillet in a bowl with the skin facing down. Spread the seasoning mixture over it. Place the second half with the meat side on top. Cover salmon with foil. Weigh down with a board and e.g. cans. Leave in the fridge for at least 2 days, turning 2-3 times.
3
Mix mustard, honey and vinegar. Add the oil. Wash 1/2 bunch of dill, chop except for a little bit and stir in
4
Cut salmon in strips of about 2 cm width from the skin. Garnish with lemon and the rest dill. Sauce extra rich. Serve with fresh baguette
5
Drink: cool white wine