| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Irish |
Irishfood |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Filleted salmon; (in two pieces of |
|
|
; equal size) |
| 3 |
oz |
Coarse sea salt |
| 2 1/2 |
oz |
Sugar |
| 2 |
tb |
Crushed white peppercorns |
| 1 |
lg |
Bunc dill |
| 2 |
tb |
Dijon mustard |
| 1 |
tb |
Caster sugar |
| 1/4 |
pt |
Sunflower oil |
| 1 |
tb |
White wine vinegar |
| 3 |
tb |
Chopped fresh dill |
|
|
Salt and pepper |
INSTRUCTIONS
MUSTARD SAUCE
Place piece of salmon on a dish skin side down. Sprinkle sea salt, sugar
and crushed white peppercorns onto salmon. Cover with the dill. Place other
piece of salmon, skin side up, on top of first piece sandwiching the dill
and salt mixture. Cover with cling film. Place a heavy weight - such as a
wooden board o top and leave in the fridge for 24-36 hours turning every 12
hours.
Mustard Sauce:
Mix the mustard and sugar. Whisk in the oil slowly. Stir in the rest of the
ingredients.
To serve: Scrape salt, dill etc. off salmon. Slice very thinly and serve
with brown bread or small pancakes topped with mustard sauce. Alternatively
it can be sliced thickly and served with kot boiled potatoes and salad.
Converted by MC_Buster.
NOTES : This is a very traditional Scandinavian fish dish - the fish is
cured rather than cooked.
Converted by MM_Buster v2.0l.
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