Vodka-cured salmon salad with sweet mustard dressing

Cooking Fish Vodka-cured salmon salad with sweet mustard dressing

Vodka cures the salmon in this gourmet salad. Start this recipe a day ahead.

Lables: Egg free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Combine the sugar, salt and dill in an airtight container just large enough to hold the salmon. Add the salmon and turn to coat. Pour over the vodka. Cover and place in the fridge, turning once, for 24 hours to cure. Drain the salmon and use paper towel to remove the salt mixture.
  2. Combine mustard, lemon juice, honey and extra dill in a bowl.
  3. Thinly slice the salmon. Divide the salmon, avocado, cucumber and salad leaves between serving plates. Drizzle over the dressing and serve with bread.

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1 tbsp caster sugar
1 tbsp sea salt flakes
2 tbsp chopped fresh dill
170g skinless salmon fillet, bones removed
60ml vodka
1 tbsp Dijon mustard
1 tbsp fresh lemon juice
2 tsp honey
2 tsp chopped fresh dill, extra
1/2 avocado, stone removed, peeled, sliced
1/2 Lebanese cucumber, peeled lengthways into ribbons
30g baby mesclun salad leaves
French bread stick , sliced, toasted, to serve

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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