Serve up some Nordic-style flair this holiday season with this show-stopping cold-cured salmon.
- Prep time 30 minutes
- Total time 48 hours & 30 minutes
- Portion size 18 servings
Mustard Dill Sauce:
Line baking sheet with 2 overlapping pieces of plastic wrap.
In bowl, combine dill, salt, sugar and peppercorns. Sprinkle 1/2 cup of the salt mixture in centre of prepared pan; place salmon, skin side down, over top. Sprinkle with remaining salt mixture. Fold plastic wrap over fish, wrapping tightly. Place separate baking sheet on fish; weigh down with six 540 ml cans. Refrigerate for 48 hours.
Unwrap fish; under cold running water, rinse off salt mixture. Pat dry; using chef’s knife, thinly slice on 45-degree angle without cutting through skin.
Mustard Dill Sauce: In small bowl, combine honey mustard, oil, dill, Dijon mustard and vinegar.
Serve fish with Mustard Dill Sauce and Seeded Rye Bread.
Test Kitchen Tip: Tightly wrap leftover sliced salmon and refrigerate for up to five days.
Nutritional facts PER SERVING: about
- Fibre 0 g
- Sodium 729 mg
- Sugars 4 g
- Protein 8 g
- Calories 126
- Total fat 8 g
- Potassium 142 mg
- Cholesterol 21 mg
- Saturated fat 2 g
- Total carbohydrate 5 g
- Iron 1
- Folate 5
- Calcium 1
- Vitamin A 1
- Vitamin C 3