Mustard-and-dill-cured salmon with herb fromage blanc
- Preparation and cooking time
- Total time
- + 48 hours curing
- Easy
- Serves 6
Skip to ingredients
- 300g rock salt
- 100g sugar
- 2 tsp white peppercorns
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 2 bunches dill1 roughly chopped, 1 finely chopped
- 1 side salmonpin-boned and scaled
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
HERB FROMAGE BLANC
- 200g fromage blanc or crème fraîche
- 1 lemonzested
- ½ a small bunch chivesfinely chopped
Nutrition: per serving
- kcal325
- fat26.5g
- saturates11.4g
- carbs2.9g
- sugars2.7g
- fibre0.6g
- protein18.6g
- salt4.6g
Method
step 1
Put the salt, sugar, peppercorns, coriander seeds, fennel seeds and roughly chopped dill into a food processor, and blend until it forms a smooth green paste.
step 2
In a large tray, spread out 1/2 the mixture the length and width of the salmon, and put the salmon skin-side down onto the paste. Put the remaining paste on top of the salmon, press clingfilm on top and cure for 36 hours.
step 3
Take the salmon out of the marinade, rinse with cold water and pat dry with kitchen paper.
step 4
Mix together the mustards and brush all over the salmon flesh, then cover with the finely chopped dill, wrap tightly in clingfilm and put in the fridge for another 12 hours.
step 5
Mix together the fromage blanc, lemon zest and chives with some seasoning.
step 6
When ready to serve, thinly slice the salmon, tail end first at a 45-degree angle, and serve with a spoon of the herb fromage blanc. (Make your own soda bread here to serve as they do in the restaurant)
