Grey Salmon – Gravad Salmon – Lax

How to prepare the sauce: Mix the mustard, wine vinegar and juice of the lemon.

Carefully add the oil so that the sauce does not curdle.

Add the dill and season the sauce with freshly ground white pepper.

Preparation of the salmon: fillet the salmon.

Mix salt, sugar and crushed white peppercorns.

Finely chop the dill.

Sprinkle the spices and dill over the salmon pieces and leave them in a cool place (“dig”) for at least a day.*

Cut the salmon into narrow portions or slices, if desired. (The skin can be removed and grilled.) Garnish with dill and lemon. Serve with butter, toasted bread and Hofmeister sauce.

* Note: It is best to mix spices and chopped dill, sprinkle some of this mixture in a shallow dish, place a salmon fillet skin side down on top, sprinkle more mixture on top (pressing firmly with your hand to smooth it out), place the 2nd fillet (skin side up) on top, sprinkle herb mixture on top again and cover with plastic wrap (best to weigh it down with a weight).

Our tip: It is best to use fresh herbs for a particularly good aroma!

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