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.
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.
