Prep 72 hrs
Cook 0 mins
This is a no cook recipe that takes requires preparation a few days before the time. It is ah-mah-zing though and no one's ever not liked it when I've made it.
- 1 kg salmon fillet
- 60 ml sea salt
- 70 ml sugar
- 3 ml white peppercorns, slightly crushed in a mortar
- 1 bunch fresh dill
For the Sauce
- 50 ml mustard (Dijon is best)
- 5 ml sugar
- 5 ml vinegar
- salt, pepper
- 90 ml mild vegetable oil (not olive oil!)
- additional fresh dill, finely chopped
- For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
- Mash the dill stems in a mortar with a little of the salt.
- Mix with the rest of the salt, the sugar and pepper.
- Save the dill leaves for the sauce.
- Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
- Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
- Keep refrigerated for 72 hours, turning the fillets every 12 hours.
- Do not discard the liquid that formsuntil the end of 72 hours. ( A lot of liquid will form).
- Scrape off the spices and discard the liquid.
- The salmon will keep refrigerated for about a week.
- For the sauce, mix mustard, sugar and vinegar.
- Add the oil a teaspoon at a time, constantly stirring.
- Just before serving, add lots of dill and salt and pepper to taste.
- Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
- Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
- Serve the sauce separately.
- Optional: Also serve toasted bread and butter.