Cured Salmon with Mustard Mayonnaise

Name: Cured Salmon with Mustard Mayonnaise
Yield: Serves 6–8
Ingredients: freshly ground white pepper; salt; 2 tbsp wine vinegar; 2 hard-boiled egg yolks; 1 tbsp cognac (optional); 1 tbsp coarsely ground black or white pepper; 1 tbsp coarsely ground black or white pepper; 8 tbsp olive or sunflower oil; 8 tbsp olive or sunflower oil; 1 tsp light muscovado sugar; 1–2 tbsp mustard; 2–2½ lb / 900 g-1.10 kg boned and scaled tail fillets of salmon; bunch of fresh dill or 3 tbsp dried dill seed or dill weed; bunch of fresh dill or 3 tbsp dried dill seed or dill weed; bunch of fresh dill or 3 tbsp dried dill seed or dill weed; 2 tbsp coarse sea salt; 1 tbsp granulated sugar

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2–2½ lb / 900 g-1.10 kg boned and scaled tail fillets of salmon
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Fish course
Side dish
Starter
Pescatarian
Gluten-free

Method

Remove all the pin bones from the salmon. Spread a third of the dill in the bottom of a dish. Mix the salt, sugar and pepper, and sprinkle a third of it over the dill. Place one of the salmon fillets on top, skin-side down. Sprinkle half the remaining seasoning over the fillet, and lay half the remaining dill on top. Sprinkle on the cognac, if using it. Place the other fillet on top, sprinkle w