- 1 [2 1/2 to 3-pound / 1.1 to 1.4-kg] fresh whole salmon
- 2 tablespoons [30 g] sugar
- 2 tablespoons [30 mL] salt
- 1 teaspoon [5 mL] black peppercorns
- Few sprigs fresh dill
Mustard Sauce
- 3/4 cup [190 mL] heavy cream [15% m.s.g.]
- 1/2 cup [125 mL] sour cream
- 1/2 cup [125 mL] old-fashioned mustard [with seeds]
- 2 teaspoons [10 mL] Worcestershire sauce
- 1/2 teaspoon [2.5 mL] salt
- Pinch fresly ground black pepper
- 1/4 teaspoon [1 mL] basil
- Pinch Cayenne
To serve
- Freshly ground black pepper
- Dill
- Cucumber slices
- Black rye bread slices
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- Clean and scale salmon.
- Cut both fillets [reserve head, tail and spine for fish stock].
- Arrange one salmon fillet, skin side-down, onto a large plate.
- Mix together sugar, salt, peppercorns and dill sprigs; sprinkle over salmon fillet.
- Cover with remaining salmon fillet, skin side-up.
- Wrap into fish al foil; top with a weight so that seasonings penetrate the flesh of the salmon.
- For the next 3 days, every 12 hours, turn 'package' upside down, being careful not to tear-up foil and topping it each time with the weight.
- Remove and throw away peppercorns and dill.
Mustard Sauce
- Into a saucepan, mix together cream, sour cream, old-fashioned mustard, Worcestershire sauce, salt, black pepper, basil and Cayenne.
- Simmer for 15 minutes, stirring.
- Refrigerate.
To serve
- Sprinkle salmon with freshly ground black pepper; sprinkle to taste with dill.
- Thinly slice salmon, being careful not to cut through the skin.
- Serve, along with cold mustard sauce, cucumber slices and black rye bread slices.
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