Simple Dill-pickled marinated salmon
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
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
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.
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.
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.