Dill Pickled Salmon With Mustard Mayonnaise

Tangy marinated salmon with rich, homemade mustard mayonnaise, a winning combination by Ed Baines. Times do not include overnight marinating.

• Ready In: 30 mins
• Serves: 8

Ingredients

• Pickled salmon

• 2  lbs salmon fillets, skinned and boned
• 1  pinch salt
• 1  pinch sugar
• 1⁄2 lemon juice
•  lemon wedge
•  rye bread

• Marinade

• 1⁄2 cup fresh dill, finely chopped
• 2 -3  slices lemon peel
• 1⁄2 teaspoon Italian parsley, leaves only
• 2  onions, thinly sliced
• 2  carrots, thinly sliced
• 2  bay leaves
• 2  tablespoons  mixed peppercorns
• 1  teaspoon sugar
• 1  teaspoon salt
•  fresh ground black pepper
• 2  cups  clear malt vinegar
• 2  cups dry white wine

• Mustard mayonnaise

• 2  egg yolks
• 1  tablespoon Dijon mustard
• 1  teaspoon sugar
• 5  tablespoons  vegetable oil
• 1  teaspoon white wine vinegar
• 8  tablespoons dill leaves, finely chopped

Directions

1. Slice the salmon fillet into 2in thick slices. Sprinkle with the salt, sugar and lemon juice.
2. Mix all the marinade ingredients, apart from the malt vinegar and white wine together in a mixing bowl and stand for 10 minutes.
3. Add the vinegar and wine, mixing well.
4. Pour the marinade into a large sealable container.
5. Add the sliced salmon, seal and refrigerate overnight.
6. To make the mayonnaise, whisk together the yolks, mustard and sugar in a bowl.
7. Add the oil in a steady trickle, whisking until blended thoroughly.
8. Once the oil has been added, mix in the vinegar and the dill.
9. Serve the pickled salmon with lemon wedges, mustard mayonnaise and sliced rye bread.