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lemon lime onion dill salmon sugar white wine vinegar white wine vinegar water fennel bulb lemon juice salt mustard
Viewed: 88 - Published at: 3 years agoIngredients
- 1 lemon, zest of, finely grated
- 1 lime, zest of, finely grated
- 1 small onion, roughly chopped
- 1 leek, green part trimmed, cut into chunks
- 2 bunches fresh dill, leaves picked
- 2 14 lbs side fresh salmon, skin left on
- 2 ounces superfine sugar
- 3 tablespoons white wine vinegar
- 1 teaspoon white wine vinegar
- 12 cup water
- 1 large fennel bulb
- lemon juice
- 1 pinch salt
- 3 tablespoons Dijon mustard
Method
- Put the lemon and lime zest, onion, leek and a small handful of the dill in a food processor and whiz to a smooth paste.
- Spread the paste evenly over the salmon - this marinade will partially cook the salmon and help draw out any moisture.
- Cover with plastic wrap place a couple of food cans or heavy weights in a large dish and use to weigh down the salmon and encourage the flavours to penetrate.
- Chill for 24 hours.
- Heat the sugar, white wine vinegar and water in a small saucepan until the sugar has dissolved.
- Meanwhile, thinly slice the fennel.
- Put in a bowl and toss with a squeeze of lemon juice and a pinch of salt.
- Toss with a small handful of the dill, then pour over the hot vinegar syrup.
- Set aside until completely cool.
- Rinse the salmon and pat dry with kitchen paper.
- Spread the cut side evenly with the mustard.
- Sprinkle over the remaining dill, pressing it into the mustard to coat.
- Working from the tail end and using a sharp knife with a narrow flexible blade, slice the salmon very thinly - you should be able to see the blade of the knife through the flesh.
- Arrange the slices on a serving plate.
- Strain the juices from the fennel, and pile into the centre of the plate.
