- salmon fillet
1 kg 500
- dill seeds
1 tablespoon
- caster sugar
3 tablespoons
- coarse sea salt
4 tablespoons
- cracked white pepper
1 tablespoon
- dill
2 large bunches
- Sauce:heavy cream
200 g
- olive oil
2 tablespoons
- Dijon mustard
1 tablespoon
- lemon juice
2 tablespoons
- chopped dill
1 tablespoon
- chopped chives
1 tablespoon
- grated nutmeg
6 pinches
- salt, ground pepper
- Preparation time:15 minutes
Difficulty:[usr 3]
- Rinse the salmon and pat it dry. Wash the dill bunches and pat them dry. Separate the stems from the leaves.
- Chop the dill leaves and spread the stems out in a deep dish that can hold the salmon. Mix the coarse salt, sugar, dill seeds and leaves, and white pepper in a bowl.
- Lay the salmon in the dish, skin side against the dill stems. Sprinkle the fish flesh with the mixture in the bowl. Cover with plastic wrap and put everything in the fridge. Leave to marinate for 12 hours.
- At the end of this time, rinse the fish and pat it dry. Lay it on a board, side against the board. Cut the salmon into thin slices using a sharp knife, the blade nearly parallel to the board, not cutting into the skin – it will remain on the board after you've finished slicing. Arrange the slices on a large dish, cover it with plastic wrap and keep it in the fridge while you prepare the sauce.
- Mix the mustard and cream in a bowl. Pour in the lemon juice, whisking until the cream thickens. Add oil, dill and chives, nutmeg, salt and pepper. Pour into a sauce boat.
- Serve the marinated salmon and sauce on the side. Each guest will cover the slices of salmon with sauce before enjoying them.
– Serve with green or wild asparagus, lemon wedges, steamed potatoes.
– Do not marinate the salmon for more than 12 hours, it will be too salty. If you are not serving it immediately, keep it in the fridge, lightly oiled and wrapped in plastic wrap.
Source:La Cuisine des Parfums by the Scotto Sisters. Editions du Chêne.
