John Myers
Contents
show
Pickled Wild Salmon with Honey-mustard Sauce
The perfect pickled wild salmon with honey-mustard sauce recipe with a picture and simple step-by-step instructions.
Wild salmon
- 1 tbsp Sugar
- 1 tbsp Coarse salt
- 4 piece Peppercorns
- 4 piece Coriander grains
- 2 piece Juniper berries
- 1,5 kg Wild salmon
- 1 bunch Dill
- 350 g Lamb’S lettuce
dressing
- 80 ml Oil
- 4 tbsp Granulated mustard
- 1 pinch Salt
- 1 pinch Pepper
- 4 tbsp Honey
- 4 tbsp White wine vinegar
- 1 bunch Dill
salmon
- For the salmon, mix the sugar, salt, pepper, coriander and the juniper berries together and then rub the salmon with it.
- 1 Place a bunch of dill on the skinless side and place these two sides on top of each other so that the skin is on the outside on both sides. Wrap the whole thing in aluminum foil. Put this package in the refrigerator and weigh it down with a large wooden board. Let it steep for 2 days and massage it through every now and then.
- After 2 days, take the salmon out of the refrigerator, remove the spices and cut into thin slices. Then drape the salmon on the lamb’s lettuce.
dressing
- For the dressing, mix oil, mustard, salt, pepper, honey, white wine vinegar and chopped dill and drizzle the dressing over the lamb’s lettuce and salmon.
Facebook Comments