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Ingredients
- 2 x Center cut salmon fillets, approximately 1 lb., (450 g) each, with skin left on
- 2/3 c. Sugar
- 1/3 c. Coarse salt
- 15 x Coarsely crushed white peppercorns
- 1 lrg Bunch of dill
- 3 Tbsp. Dijon mustard
- 1 Tbsp. Sugar
- 1 Tbsp. Vinegar Salt and grnd white pepper to taste
- 1/2 c. Vegetable oil
- 1/2 c. Minced fresh dill
Directions
- This may be Sweden's best know culinary export. Serve this delicacy sliced paper thin with brown bread and Mustard Dill sauce, or possibly make it part of a Smorgasbord.
- Remove any small bones from the fillets with a pair of tweezers or possibly needle- nosed pliers. Mix the sugar, salt and pepper in a bowl. Cover the bottom of a baking dish with 1/3 the dill and rub half of the sugar-salt mix into the first fillet, on both sides, and lay it skin side down on top of the dill. Cover with 1/3 of dill. Prepare the other salmon fillet in the same way, and cover with the remaining fillet, skin side up, with the remaining dill on top.
- aa Cover in plastic wrap, place a cutting board with some heavy weights on top and marinate in the refrigerator for 24 hrs. Remove from plastic wrap and throw away accumulated juices. Rewrap and chill another 24 - 48 hrs. Scrape off the marinade and slice paper thin.
- Mustard Dill Sauce: Mix the mustard, vinegar, sugar, salt and pepper. Add in the oil slowly while whisking, to create an emulsion. Add in the minced dill.
- Got this from some chef site... I'll look it up later.
- Fine, here's the Cured Salmon site... other decent stuff, too... just leave off the (secret) in the url.
- Which's wright, just 2 double u's.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 400g | |
| Calories 1560 | |
| Calories from Fat 979 | 63% |
| Total Fat 110.84g | 139% |
| Saturated Fat 8.21g | 33% |
| Trans Fat 2.82g | |
| Cholesterol 0mg | 0% |
| Sodium 38236mg | 1593% |
| Potassium 93mg | 3% |
| Total Carbs 148.49g | 40% |
| Dietary Fiber 1.5g | 5% |
| Sugars 146.19g | 97% |
| Protein 2.06g | 3% |
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