Dill pickled salmon with mustard mayonnaise

Serves 8

This recipe serves tangy marinated salmon with a rich, homemade mustard mayonnaise, a reliable yet winning combination. Although it seems a lot of ingredients, the assembly is actually very straight forward.

Pickled salmon

900g salmon fillet, skinned and boned

Pinch of salt

Pinch of sugar

Juice of half a lemon

Lemon wedges, to serve

Rye bread, to serve

Marinade

1 bunch of fresh dill, finely chopped

2-3 strips of lemon peel

5g flat leaf parsley leaves only

2 onions, thinly sliced

2 carrots thinly sliced

2 bay leaves

25g mixed peppercorns

1 tsp sugar

1 tsp salt

Freshly ground black pepper

400ml clear malt vinegar

400ml dry white wine

Mustard mayonnaise

2 egg yolks

1 tblsp Dijon mustard

1 tsp sugar

5 tbsp vegetable oil

1 tsp white wine vinegar

8 tblsp dill leaves, finely chopped

Slice the salmon fillet into 4 cm thick slices. Sprinkle with the salt, sugar and lemon juice.

Mix all the marinade ingredients, apart from the malt vinegar and white wine together in a mixing bowl and stand for 10 minutes. Add the vinegar and wine, mixing well.

Pour the marinade into a large sealable container. Add the sliced salmon, seal and refrigerate overnight. To make the mayonnaise, whisk together the yolks, mustard and sugar in a bowl. Add the oil in a steady trickle, whisking until blended thoroughly. Once the oil has been added, mix in the vinegar and the dill.

Serve the pickled salmon with lemon wedges, mustard mayonnaise and sliced rye bread.