Home pickled salmon with dill sauce and mustard

Home pickled salmon with dill sauce and mustard


— 2 salmon fillets (boneless)
— 4 tablespoons salt
— 2 tablespoons sugar
— 1 teaspoon juniper berries
— 1 teaspoon mustard seeds
— Ground pepper
— 3 bunches of dill
— 1 bunch mint
— Juice of half a lemon
— Olive oil


— 2 tablespoons Dijon mustard
— 2 tablespoons vinegar (white)
— 1 tablespoon of sour cream
— 3 teaspoons olive oil
— 1-2 teaspoons dill
— 1-2 tablespoons honey
— Lemon peel
— A pinch of salt and pepper


In a mortar, mix salt, sugar, pepper, juniper, mustard and mash everything.

Wipe with paper towels salmon fillet and roll in a mixture of spices. Close dill and mint, squeeze the lemon juice and sprinkle with olive oil.

Put the fillets on each other, wrap in plastic wrap, to shift into a dish for baking, press the fish with something heavy, such as the same mortar and put the dish in the refrigerator for 42 hours.

Remove the foil and rinse the fillets and cut with a sharp knife. Mix all ingredients for the sauce and serve it with fish.

Bon Appetit!

Home pickled salmon with dill sauce and mustard

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