| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 1 |
|
Salmon side; filleted |
| 5 |
bn |
Dill; fresh if possible |
| 1/2 |
c |
Salt |
| 1/2 |
c |
Sugar |
|
|
White pepper; ( 1/4 cup) |
| 1 |
|
Shot Aquavit |
| 1 |
|
Egg yolk |
| 2 |
tb |
Coarse mustard; (eg Dijon) |
| 1 |
|
Squeeze lemon juice |
| 1/4 |
pt |
Sunflower oil |
| 2 |
tb |
Juice from the marinade |
| 1 |
bn |
Dill; chopped |
INSTRUCTIONS
DRESSING
The salmon needs to be marinated for between 24 and 72 hours. First cut the
salmon in half.
Mix the salt, sugar, pepper and Aquavit together and sprinkle over one half
of the salmon, which is in a flat dish. Then sprinkle dill on top.
Place the other half of the salmon on top of the first piece and again
sprinkle the mixture on top of the salmon and the dill. Wrap the salmon in
cling film and leave in a cool place for up to 72 hours.
When you take the salmon out of the fridge scrape off the excess marinade
mixture. Slice the salmon up very thinly and present on a plate.
For the dressing, break one egg and put the yolk in a mixing bowl. Add the
mustard and whisk the two ingredients together. Squeeze on the juice of
half a lemon and again whisk the mixture.
Add most of the sunflower oil slowly. Add the juice from the marinade and
some more chopped dill. Mix in the rest of the sunflower oil and whisk
everything up slowly.
The dressing can be spooned over the slices of salmon.
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