Ingredients
-
5 - 6
-
2
-
1
-
1/4
-
1/2
-
1/4
-
1
-
2
-
-
-
1/2
-
2
-
1/3
-
1/4
-
2/3
Directions
Steps
|
1
Done
|
With Tweezers or Pliers, Pull Out the Intermuscular Bones of Salmon. |
|
2
Done
|
in a Non-Reactive Dish (glass, Porcelain, Enamel or Stainless) Large Enough to Accommodate the Salmon Without Crowding, Scatter Half of the Sliced Onions and Sprinkle Half of the Dill on the Onions. |
|
3
Done
|
in a Small Mixing Bowl Combine the Salt, Sugar, Peppercorns and Juniper Berries and Mix Them Well. |
|
4
Done
|
Rub Half of This Mixture Into the Flesh Side of the Salmon and Spoon Rub Half the Juice and Vanilla on the Flesh; Set the Salmon, Flesh Side Down on the Dill and Onions. |
|
5
Done
|
Rub Remaining Salt Mixture Into Skin Side of Salmon and Remaining Lemon Juice Mixture Over That. Lay Remaining Dill on Salmon, Then Cover With Last of Onion Slices. |
|
6
Done
|
Cover With Plastic Wrap, Then Weigh the Salmon Down With Bricks, Small Iron Skillets or Canned Goods. |
|
7
Done
|
Cover the Dish and Weights With Aluminum and Refrigerate For 2 to 3 Days. |
|
8
Done
|
During the Marination Time, Spoon the Juices the Salmon Give Off and Marinade Back Over the Salmon. |
|
9
Done
|
After 2 to 3 Days, or When Ready to Serve, Remove Salmon from the Marinade and Scrape Off Dill and Onions from Skin Side, but Leave It on For Garnish from Flesh Side. |
|
10
Done
|
Slice Salmon as Thinly as Possible on Diagonal Toward Tail and Serve With Mustard Sauce. or Set Slices of Salmon With a Dab of Mustard Sauce on Black Bread For Hors D'oeuvres. |
|
11
Done
|
to Make Sauce, Mix Two Mustards, Sugar and Vinegar Until Pasty. With a Wire Whisk, Slowly Beat in Oil Until It Forms a Thick Mayonnaise Like Mixture. Stir in Chopped Dill. |
