Red cured salmon with sweet&sour mustard Recipe

Prepare the cure by mixing 2 tbsp sugar, 1 tbsp salt and 2 tsp crushed white pepper. 

With a sharp knife, make a few cuts in the skin of 400 gr fresh salmon so that the cure can get to the meat from the skin side. Cover all sides of the salmon with the cure and place it on a cling film, skin down.

Top the salmon with 2 tbsp chopped  dill and then a grated beetroot. 

Wrap the salmon with the cling film and let it marinate during 2 days in the fridge, while keeping it pressed with a cutting board. Turn the salmon 3 or 4 times during the curing process, and pour away the liquid at each time. Keep the salmon pressed with the cutting board.

Remove the cured salmon from the fridge and discard all the liquid. Scrape away the mixture gently from the surface. Slice the cured salmon just before serving it. 

Sweet & sour mustard sauce 

With an electric whisk, mix well 2 tbsp sweet mustard, 1 tbsp Dijon mustard, 1 tbsp sugar and 2 tbsp red wine vinegar. 

Then mix in 2 dl rapeseed oil while pouring it in a steady stream until you obtain a mayonnaise-like consistency.

Finely mix in a tbsp chopped dill

Recipe by Michelder Gaspard on cookniche.com

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Red cured salmon with sweet&sour mustard Recipe

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Red cured salmon with sweet&sour mustard Recipe https://sweetteabiscuits.blogspot.com/2019/12/red-cured-salmon-with-sweet-mustard.html