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Ingredients
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For the Cured Salmon
For the Mustard Sauce
Method
For the Cured Salmon
- 1
Prepare the Cure Mixture
In a bowl, mix together the sea salt, granulated sugar, lemon zest, and crushed white peppercorns until well combined.
- 2
Prepare the Salmon
Lay the salmon fillet skin-side down on a large piece of plastic wrap. Make sure to use a fillet that is fresh and has no bones.
- 3
Apply the Cure
Spread the cure mixture evenly over the salmon, ensuring that it covers the entire surface. Place the fresh dill on top of the salmon.
- 4
Wrap and Refrigerate
Wrap the salmon tightly in the plastic wrap and place it in a shallow dish. Place a weight on top (like a heavy plate) and refrigerate for 24-48 hours.
- 5
Rinse and Slice
After the curing time, remove the salmon from the refrigerator, unwrap it, and gently rinse off the cure mixture under cold water. Pat dry with paper towels, then slice thinly against the grain.
For the Mustard Sauce
- 6
Combine Ingredients
In a small bowl, mix together the Dijon mustard, brown sugar, and white wine vinegar until smooth.
- 7
Add Olive Oil
Slowly drizzle in the olive oil while whisking continuously to create a smooth emulsion.
- 8
Season the Sauce
Add chopped fresh dill, salt, and black pepper to taste. Mix well to combine.