← Back to Search Results
curing Scandinavian
Marinated Salmon

Photo by:
Comments: 0
 

Recipe

Marinated in the Scandinavian fashion, serve this as a brunch dish, or with vodka cocktails.

Yield:  6–8 servings
Prep time: 10 Mins, Plus Chilling

Ingredients

  • 2 salmon fillets with skin, 5oz (140g)
  • 3 tbsp coarse sea salt
  • 3 tbsp sugar
  • 1 tbsp coarsely crushed black peppercorns
  • 3 tbsp aquavit or vodka
  • 4 tbsp chopped dill
  • Lemon wedges, to garnish

For the mustard sauce:

  • ¼ cup Dijon mustard
  • ¼ cup vegetable oil
  • 3 tbsp sugar
  • 2 tbsp distilled white vinegar
  • 1 tsp sour cream
  • Pinch of salt
  • 2 tbsp chopped dill

Directions

1. Score each fillet with several diagonal shallow cuts on the skin side, about 1/8 in (3mm) deep.

2. Combine the salt, sugar, and peppercorns. Sprinkle a quarter of the mixture on the bottom of a shallow nonmetallic dish. Place one fillet, skin-side down, in the dish and sprinkle with half the aquavit and another quarter of the salt mixture. Spread 2 tbsp of the dill in an even layer over the fillet.

3. Sprinkle the flesh side of the second fillet with another quarter of the dry mixture. Place it, skin-side up, on top of the first fillet. Rub the remaining salt-and-sugar mixture over the skin and sprinkle with the remaining aquavit.

4. Cover the salmon with a sheet of wax paper. Top with a large flat plate or cutting board, and weigh it down with cans of food. Refrigerate for 24 hours, checking the salmon every 6 hours and draining off accumulated liquid from the dish. Turn the salmon over and refrigerate for another 24 hours, turning and weighing the salmon every 6 hours or so.

5. To make the mustard sauce, thoroughly whisk the mustard, oil, sugar, vinegar, sour cream, and salt in a bowl. Cover and refrigerate until chilled, at least 1 hour. Just before serving, add the dill.

6. To serve, scrape the seasonings and dill from the salmon. Place the salmon, skin-side down, on a cutting board. Slice the fish thinly on the slant, away from the skin. Sprinkle with the remaining dill. Serve with the mustard sauce and lemon wedges.

Notes

Good with dark rye or whole wheat bread.

Prepare ahead:

The salmon must be marinated for at least 1 and up to 2 days before serving.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

193kcal (10%)
14mg (1%)
2mg (3%)
3mcg RAE (0%)
154mg
15mg
8g
10g
0g
10g
20mg (7%)
2743mg (114%)
2g (8%)
12g (19%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
big-fat-cookies Big Fat Cookies
by Elinor Klivans
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
flavor Flavor
by Rocco DiSpirito
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?