Beautiful marinated salmon is served with a mustard dill sauce for the ultimate catering platter.
- Combine the salt, sugar, vodka and half the dill in a bowl. Drizzle a quarter of the mixture in a glass dish and add 1 fish fillet, skin-side down. Drizzle half the remaining mixture over the fish and top with remaining fillet, skin-side up. Add the remaining mixture and cover with plastic wrap. Cover a brick with foil and place on top to weigh down the fish.
- Refrigerate for 12 hours. Turn the fish over and refrigerate for a further 12 hours.
- Remove from the fridge 1 hour before serving and carefully rinse. Pat dry with paper towel. Rub oil and remaining dill over the flesh side of one fillet and top with the other piece skin-side up. Wrap in plastic wrap.
- To make the sauce, combine mustard, sugar and egg yolk in a bowl. Gradually whisk in the oil, then stir in the vinegar and dill.
- Use a very sharp knife to cut wafer-thin slices of fish. Serve with mustard dill sauce, rye bread and chilled vodka, if desired.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set