Self-pickled Salmon with Mustard – Honey – Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 min
Course Breakfast
Cuisine European
Servings (Default: 4)

Ingredients

  • 6 juniper berries
  • 0.5 teaspoon ½ mustard seeds
  • 1 bay leaf
  • 1 bunch dill
  • 500 g salmon, fresh (with skin)
  • 30 g salt
  • 30 grams sugar
  • 1 egg yolk
  • 1 tablespoon mustard, (preferably Dijon mustard)
  • 125 ml olive oil, very good
  • 2 tablespoon honey
  • 10 grains black pepper
Self-pickled Salmon with Mustard – Honey – Sauce
Self-pickled Salmon with Mustard – Honey – Sauce

Instructions

  1. Finely grate the juniper berries, mustard seeds and bay leaf in a mortar. Mix with salt and sugar. Rinse and finely chop the dill.
  2. Rub the salmon well all over with the spice powder. Place in a bowl and cover with cling film. Leave to pickle in the refrigerator for 24 hours.
  3. Wash the salmon, place it skin side down on a board. Carefully scrape off the stain in the direction of the grain with the back of a knife. Cover the salmon evenly with dill (leave 1 tablespoon for the sauce) and press firmly.
  4. Cut off the oil on the sides from the salmon. With a very sharp knife or a special salmon knife, cut thin, skinless slices from the salmon.
  5. For the sauce, mix the egg yolks with mustard using a whisk to make a homogeneous mixture. Let the oil flow in slowly while beating until a mayonnaise is formed. Season to taste with honey, stir in the rest of the dill. Serve the sauce with the salmon.
  6. A heavenly recipe

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