1 1/2 lb (750g) tail piece or middle cut salmon, de-scaled and filleted, with skin left on
1 large bunch dill
Dill sprigs or wild flowers to garnish
1 large bunch dill
Dill sprigs or wild flowers to garnish
for the curing mixture
2 teaspoons black peppercorns, roughly crushed 2 tablespoons sea salt
1 tablespoon caster sugar (superfine granulated) or clear runny honey 1 tablespoon brandy
1 tablespoon caster sugar (superfine granulated) or clear runny honey 1 tablespoon brandy
for the mustard and dill mayonnaise
1 large egg yolk
3/4 cup (150 ml) 5 fl oz good-quality olive oil Lemon juice or white wine vinegar to taste
2 tablespoons Dijon or German mustard
1 tablespoon caster sugar (superfine granulated) (or less, to taste)
1 tablespoon dill, finely chopped
3/4 cup (150 ml) 5 fl oz good-quality olive oil Lemon juice or white wine vinegar to taste
2 tablespoons Dijon or German mustard
1 tablespoon caster sugar (superfine granulated) (or less, to taste)
1 tablespoon dill, finely chopped
method
1. Wash the salmon fillets and pat dry with kitchen paper.
2. Combine all the ingredients for the curing mixture.
3. Place a few sprigs of dill in a shallow dish and put half of the fish, skin side down, on top of it.
4. Scatter over half the curing mixture and rub this into the flesh. Top with plenty of dill sprigs. Rub the other half of the fish with the remaining curing mixture and place it, skin side up, on the first fillet, forming a sandwich of the whole fish. Cover with foil, then put a weighted plate or basin on top.
5. Refrigerate for at least 36 hours, turning the fish every 12 hours.
6. During the 'curing' time, the pale pink flesh of the salmon is compressed and deepens to the colour of smoked salmon. A surprising amount of oil is released too.
7. make the Mustard and Dill Mayonnaise 1 to 2 hours before you are ready to eat.
8. Start by making a mayonnaise in the usual way, then add the mustard, sugar and chopped dill to taste.
9. To serve, scrape off the curing mixture and dill off the fish and, using a very sharp knife, cut thinner than paper slices
10. Arrange these delicate slices of fish on plain elegant plates and garnish with discreet sprigs of dill or wild flowers.
11. Serve the Mustard and Dill Mayonnaise separately.
2. Combine all the ingredients for the curing mixture.
3. Place a few sprigs of dill in a shallow dish and put half of the fish, skin side down, on top of it.
4. Scatter over half the curing mixture and rub this into the flesh. Top with plenty of dill sprigs. Rub the other half of the fish with the remaining curing mixture and place it, skin side up, on the first fillet, forming a sandwich of the whole fish. Cover with foil, then put a weighted plate or basin on top.
5. Refrigerate for at least 36 hours, turning the fish every 12 hours.
6. During the 'curing' time, the pale pink flesh of the salmon is compressed and deepens to the colour of smoked salmon. A surprising amount of oil is released too.
7. make the Mustard and Dill Mayonnaise 1 to 2 hours before you are ready to eat.
8. Start by making a mayonnaise in the usual way, then add the mustard, sugar and chopped dill to taste.
9. To serve, scrape off the curing mixture and dill off the fish and, using a very sharp knife, cut thinner than paper slices
10. Arrange these delicate slices of fish on plain elegant plates and garnish with discreet sprigs of dill or wild flowers.
11. Serve the Mustard and Dill Mayonnaise separately.
serving amount
serves 4 to 6
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