Ingredients
-
2
-
3
-
1
-
3
-
1/3
-
1/3
-
10
-
-
2
-
2
-
2
-
6 1/2
-
-
-
Directions
Dill-Fennel Salmon With Mustard Sauce, Based on a recipe from Otavas book, New Flavours from Finland Cook time doesnt include 24 hours marinating time This starter goes well with dark bread, beer, and chilled schnapps , Based on a recipe from Otavas book, New Flavours from Finland Cook time doesnt include 24 hours marinating time This starter goes well with dark bread, beer, and chilled schnapps
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Steps
|
1
Done
|
Remove All the Bones from the Salmon Fillet. Mix the Salts and the Sugar in One Bowl and the Fennel and Dill in a Separate Bowl. Place the Fish in a Salting Dish, Skin Side Down. Rub the Fish All Over With the Sugar Salt Mixture. Add the Coarsely Ground White Peppercorns and Cover the Whole Fillet With the Fennel-Dill Mixture. Marinate in the Refrigerator For 24 Hours. |
|
2
Done
|
Put the Mustards and the Sugar in a Bowl and Mix Well. Add the White Wine Vinegar and Whisk in the Oil, a Few Drops at a Time. Season to Taste With Salt and White Pepper. |
|
3
Done
|
Remove the Fillet from the Cold Just Before Serving. Leave the Herbs on the Surface of the Fish. Cut the Seasoned Fillet Diagonally Into Narrow Strips. |
|
4
Done
|
Serve With the Mustard Sauce. |
