Half Flood Salmon

5 from 8 votes
Prep Time 1 hour 10 minutes
Rest Time 13 hours 20 minutes
Total Time 14 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 393 kcal



  • 1 Pc. Half a fact sheet
  • 90 g Sugar
  • 90 g Salt
  • Zest of a lemon
  • 4 cl Gin
  • Dill

Mustard and dill sauce:

  • 2 tsp Mustard fine
  • 1 tbsp Honey
  • 1 tsp Beet syrup
  • 1 tbsp Vinegar
  • Salt
  • Pepper
  • 1,5 dl Oil
  • 2 tbsp Chopped dill

Coral pods:

  • 140 g Water
  • 100 g Oil
  • 20 g Flour
  • Food coloring

Potato balls:

  • Floury potatoes
  • Oil
  • Salt



  • Chop the dill and mix it with the other ingredients except the gin. Put half of the mixture in a plastic bowl.
  • Cut into the salmon several times on the skin side and place the skin side on the salt-sugar mixture and drizzle with the gin.
  • Spread the rest of the mixture over the salmon and weigh down from above. Now put the salmon in the refrigerator for 24 hours and turn it over once after 12 hours.
  • After 24 hours, rinse under running water and cut open for consumption.

Mustard and dill sauce:

  • Mix all ingredients together and then serve with the salmon. Also suitable as a dressing for salads.

Coral pods:

  • Mix all ingredients into a liquid dough and color with food coloring as desired.
  • Then slowly bake the dough in a pan over medium heat until the hip is no longer bubbling in the pan and the water has completely evaporated.
  • Carefully lift the hip out of the pan and let it cool on a paper towel.

Potato balls:

  • Use a melon cutter to cut out balls from the peeled potato and cook for 11 minutes.
  • Let the balls cool down and pre-fry them over medium heat for 5 minutes.
  • Let the balls cool down completely and deep-fry them a second time until they turn golden brown. Finally, add salt


Serving: 100gCalories: 393kcalCarbohydrates: 16.3gProtein: 0.6gFat: 35g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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