Simple Dill-pickled Marinated Salmon Recipes

Simple Dill-pickled marinated salmon recipes

In this well-loved Scandinavian dish, salmon is pickled in a delicious, sweet dill marinade. Allow two or three days for making the salmon and serve as a starter or lunch dish with rye or Granary bread.

PREPARATION TIME: 20 minutes, plus marinating

SERVES: 8-10

  • 2 middle-cut salmon fillets, each about 500 g (1 lb), scaled and boned

  • 25 g (1 oz) chopped dill

  • 40 g (11/2 oz) coarse sea salt

  • 50 g (2 oz) caster sugar

  • 2 tablespoons black peppercorns, crushed


  • 2 tablespoons French brown mustard

  • 4 teaspoons caster sugar

  • 4 tablespoons chopped dill

  • 100 ml (31/2 fl oz) Mayonnaise

  1. Lay one salmon fillet, skin side down, in a shallow, non-metallic dish. Mix together the dill, salt, sugar and peppercorns and scatter over the fish. Cover with the second piece of fish, skin side up.

  2. Cover the dish with foil, place a small tray or plate over it and balance several kitchen weights or full cans on top. Chill for 48-72 hours, turning the fish over once or twice a day and spooning the juices that seep out over the fish.

  3. To make the sauce, beat together all the ingredients and put the mixture in a small serving dish.
    4 To serve, drain one salmon fillet to a chopping board. Using a very sharp knife, cut off thin, slanting slices, not much thicker than smoked salmon. Serve this simple dill-pickled marinated salmon recipes with the sauce.

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