- 750 grams of fresh salmon fillet, skin on
- 85 grams sugar
- 120 grams salt
- 8 tablespoons fresh dill, finely chopped
- 1 teaspoon coarse white pepper
- 2 tablespoons mild sweet mustard (Swedish if possible)
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar
- 1 1/2 tablespoons white wine vinegar
- Salt and pepper to taste
Method
- Scale and debone (using tweezers) the fillet, but leave the skin on the underside.
- Make some small slits across the salmon so the marinade can soak through the fish.
- Mix the salt, sugar and pepper together and rub into the fillet, then sprinkle the dill over it.
- Place a heavy baking tray on top of the fillet and leave to marinade at room temperature for 4 hours.
- Refridgerate for 48 hours, turning occasionally.
- Rinse the salmon well in cold water.
- Slice very thinly on an angle and serve with the mustard sauce, boiled new potatoes and lemon wedges.
