Follow these steps for perfect results
kosher salt
sugar
coarsely cracked black pepper
fresh dill
fresh salmon
scaled, pin bones removed, rinsed, and patted dry
Swedish mustard
sugar
white vinegar
salt
freshly ground black pepper
vegetable oil
fresh dill
chopped
Combine salt, sugar, and cracked black pepper in a mixing bowl.
Set aside the salt mixture.
Place half of the dill sprigs in a nonreactive container.
Place the salmon, skin side down, on top of the dill.
Cover the salmon with the salt mixture, packing it in.
Cover the fish with the remaining dill sprigs.
Cover tightly with plastic wrap and weigh down the salmon.
Refrigerate for 24 to 36 hours, turning occasionally.
Remove the salmon from the refrigerator and wipe off the curing mixture.
Slice the salmon thinly from the skin at a diagonal.
Serve with crispbread, rye crackers or pumpernickel bread, and Mustard-Dill Sauce.
To make the Mustard-Dill Sauce, combine mustard, sugar, vinegar, salt, and pepper in a bowl and whisk.
Whisk in the oil in a thin stream until emulsified.
Stir in the dill and adjust seasoning to taste.
Expert advice for the best results
Freeze a small portion of the cure mixture to use as a garnish.
Adjust the amount of black pepper to your preference.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Arrange thin slices attractively on a platter with fresh dill sprigs and lemon wedges.
Serve with rye bread or crackers
Accompany with Mustard-Dill sauce
Offer pickled onions or cucumbers
The acidity cuts through the richness of the salmon.
Discover the story behind this recipe
Traditional Scandinavian cured salmon dish, often served during festive occasions.
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