20 Sep Mormor’s Aquavit-Cured Salmon with Mustard Sauce
This is my grandmother’s famous cured salmon dish. She would buy whole wild salmon at the market and fillet them herself, and the house would smell of fresh dill while she worked. Her secret was the addition of aquavit. I’ve added lemon zest for zing and pink peppercorns for a bit of heat and visual appeal. After your salmon is cured, slice it paper-thin and serve it on dark bread with mustard sauce.
you will need:
1 large piece skin-on wild salmon fillet cut from the head end of the fish, (about 11⁄2 pounds)
1 large bunch fresh dill, chopped (about 11⁄2 cups)
¼ cup kosher salt
¼ cup granulated sugar
2 tablespoons crushed pink peppercorns
Grated zest of 1 lemon
1⁄4 cup aquavit
You will need:
3 tablespoons extra-strong Dijon mustard (I use Maille)
1 tablespoon granulated sugar
1 tablespoon white wine vinegar
Salt and freshly ground pepper
3⁄4 cup vegetable oil
2 tablespoons finely chopped fresh dill
- Cut the salmon fillet in half crosswise.
- Place one piece of fish skin side down in a glass dish large enough to hold it.
- Mix the dill, salt, sugar, pink peppercorns, and lemon zest in a small bowl. Drizzle the aquavit over the salmon in the dish, then rub it with the salt mixture.
- Top with the other piece of fish, skin side up. Cover with plastic wrap first, placed directly on the fish, then cover with foil.
- Place a small cutting board on top of the fish and weigh it down with something heavy (I use tomato cans).
- Refrigerate the salmon for 3 days, taking it out of the foil and plastic every 12 hours, basting it with the accumulated juices, and returning it to the setup and the refrigerator.
- Discard the marinade. Scrape away the dill and any excess seasoning remaining on the fish. Slice the fish thinly on the diagonal and serve with the Mustard Sauce.
- For the mustard sauce: Mix the mustard, sugar, vinegar, and salt and pepper to taste in a small bowl.
- Whisk in the oil, a few drops first, then in a thin stream, until the sauce is thickened.
- Stir in the dill and serve. The sauce will keep for up to 1 week, refrigerated in an airtight container.
Photography by Alexandra Grablewski