Prep 0 mins
Cook 0 mins
- 5 -6 lbs boneless salmon fillets, skin left on
- 2 red onions, sliced wafer thin
- 1 bunch fresh dill, leaves pulled off the stem, chopped
- 1⁄4 cup salt
- 1⁄2 cup sugar
- 1⁄4 cup green peppercorn, coarsely chopped
- 1 tablespoon juniper berries, lightly crushed
- 2 lemons, juice of, mixed with the vanilla below
- teaspoon vanilla
- 1⁄2 cup dark prepared mustard
- 2 teaspoons dry mustard
- 1⁄3 cup sugar
- 1⁄4 cup white vinegar
- 2⁄3 cup vegetable oil
- 1⁄3 cup fresh dill, chopped
- With tweezers or pliers, pull out the intermuscular bones of salmon.
- In a non-reactive dish (glass, porcelain, enamel or stainless) large enough to accommodate the salmon without crowding, scatter half of the sliced onions and sprinkle half of the dill on the onions.
- In a small mixing bowl combine the salt, sugar, peppercorns and juniper berries and mix them well.
- Rub half of this mixture into the flesh side of the salmon and spoon rub half the juice and vanilla on the flesh; set the salmon, flesh side down on the dill and onions.
- Rub remaining salt mixture into skin side of salmon and remaining lemon juice mixture over that. Lay remaining dill on salmon, then cover with last of onion slices.
- Cover with plastic wrap, then weigh the salmon down with bricks, small iron skillets or canned goods.
- Cover the dish and weights with aluminum and refrigerate for 2 to 3 days.
- During the marination time, spoon the juices the salmon give off and marinade back over the salmon.
- After 2 to 3 days, or when ready to serve, remove salmon from the marinade and scrape off dill and onions from skin side, but leave it on for garnish from flesh side.
- Slice salmon as thinly as possible on diagonal toward tail and serve with mustard sauce. Or set slices of salmon with a dab of mustard sauce on black bread for hors d'oeuvres.
- To make sauce, mix two mustards, sugar and vinegar until pasty. With a wire whisk, slowly beat in oil until it forms a thick mayonnaise like mixture. Stir in chopped dill.