Dill-cured salmon
Average rating:
If you love salmon, this is worth the effort, deliciously marinated in mustard and fresh dill.
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Skill level: Easy peasy
Ingredients
- 150g salmon fillet
- 2tbsp table salt
- 2tbsp sugar
- 1 bunch fresh dill
- 1tbsp wholegrain mustard
- 1 fresh lemon
- 1 baby gem lettuce (optional)
- Freshly ground black pepper (optional)
Method
- Mix together the sugar and salt and cover the salmon fillet all over. Place in the fridge for 12 hrs.
- Then, rinse the sugar and salt off under cold water and pat the fillet dry with kitchen towel.
- Cover the fillet in a layer of the wholegrain mustard and then a layer of chopped dill. Wrap the fillet as tightly as possible in cling film and return to the fridge for a further 6 hrs.
- When ready to eat, slice the fillet into 1cm strips across the fillet and serve with lemon wedges and a little black pepper. Place a few baby gem leaves and drizzle a little lemon and olive oil over the whole dish.
This recipe was made using ingredients from Sainsbury's basics range. For products visit www.sainsburys.co.uk
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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