Prep 20 mins
Cook 10 mins
Newspaper clipping with a recipe from the Stallmastaregarden restaurant in Stockholm, Sweden found in my Grandmother's recipe box. Does not count the curing time.
- 3 lbs salmon steaks, 1 inch thick
- 2 cups salt
- 2 cups sugar
- 1 cup fresh dill, chopped
- 1 teaspoon fresh ground pepper
- 1⁄2 cup butter, softened
- 2 tablespoons dill, minced
- 2 tablespoons parsley, minced
- 2 egg yolks
- 1 tablespoon dry mustard
- 1⁄2 teaspoon sugar
- 3 teaspoons Dijon mustard
- 1⁄2 teaspoon salt
- 1 cup olive oil
- 2 tablespoons vinegar
- 2 tablespoons fresh dill, minced
- Put salt, sugar, dill and pepper over salmon and let stand for 24 hours in refriderator.
- Mix butter, dill and parsley together and form 6 pats of butter, refridgerating till good and hard.
- Beat the egg yolks. Add mustards, sugar, and salt mixing well. Add olive oil very gradually, as for mayonnaise, beating constantly until the desired thickness is reached. Beat in the vinegar and add a little more olive oil, if necessary. Stir in the minced dill. Chill.
- Drain salmon and place under broiler about 3-4 min on each side so that it is hot and slightly brown on the outside and cold on the inside when you eat it.
- Put on each serving one pat of the herbed butter and serve with the mustard sauce.