Salmon with mustard
3 servings
15 minutes
Salmon with mustard is a refined dish of European cuisine that combines the tenderness of red fish with the spiciness of aromatic sauce. This recipe has roots in Scandinavian gastronomy, where marinating fish is popular to reveal its flavors in new ways. Thanks to the preliminary salting, salmon acquires a firm texture and richness, while the mustard sauce with a Dijon note adds sharpness and depth. It is served as thin slices garnished with lemon and fresh herbs, perfectly complementing toast or baguette. This dish pairs wonderfully with white wine and will adorn a festive or friendly table, providing pleasure from the harmonious taste of each bite.
1
Pre-rub the fish fillet with a mixture of sugar, salt (6 tablespoons), and pepper, and refrigerate for 8-14 hours.
- Norwegian salmon fillet: 1 kg
- Sugar: 8 tablespoons
- Salt: to taste
- Ground white pepper: 3 tablespoons
2
Chop the greens coarsely.
- Dill: 1 bunch
3
For the sauce, mix both types of mustard, sugar, and vinegar. Add oil and whisk everything together. Salt and pepper to taste.
- Dijon mustard: 3 tablespoons
- Sugar: 8 tablespoons
- Vinegar: 1 tablespoon
- Vegetable oil: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Mustard: 5 tablespoon
4
Slice the salmon fillet into thin pieces. Serve on a plate garnished with lemon slices, or place on crispy toasts. Sprinkle with chopped dill. Serve the sauce separately.
- Norwegian salmon fillet: 1 kg
- Dill: 1 bunch