Dill-Fennel Salmon With Mustard Sauce

Based on a recipe from Otava’s book, New Flavours from Finland. Cook time doesn’t include 24 hours marinating time. This starter goes well with dark bread, beer, and chilled schnapps.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Remove all the bones from the salmon fillet. Mix the salts and the sugar in one bowl and the fennel and dill in a separate bowl. Place the fish in a salting dish, skin side down. Rub the fish all over with the sugar salt mixture. Add the coarsely ground white peppercorns and cover the whole fillet with the fennel-dill mixture. Marinate in the refrigerator for 24 hours.
  • Put the mustards and the sugar in a bowl and mix well. Add the white wine vinegar and whisk in the oil, a few drops at a time. Season to taste with salt and white pepper.
  • Remove the fillet from the cold just before serving. Leave the herbs on the surface of the fish. Cut the seasoned fillet diagonally into narrow strips.
  • Serve with the mustard sauce.
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RECIPE MADE WITH LOVE BY

@mersaydees
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@mersaydees
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"Based on a recipe from Otava’s book, New Flavours from Finland. Cook time doesn’t include 24 hours marinating time. This starter goes well with dark bread, beer, and chilled schnapps."
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  1. mersaydees
    Based on a recipe from Otava’s book, New Flavours from Finland. Cook time doesn’t include 24 hours marinating time. This starter goes well with dark bread, beer, and chilled schnapps.
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