Dill Cured Salmon

Dill Cured Salmon

Curing salmon and trout with dill is a Swedish speciality. It adds a delightful freshness to the finished dish.

600 g salmon fillets with skin
2 tablespoons sugar
1.5 tablespoon salt
1 teaspoon white peppercorns – crushed
2 dill stalks
3 tablespoons dill – finely chopped


[1] Chop the dill and mix it with the sugar, salt and pepper. Rub the salmon in the mixture. Place the fish skin side up in a mould and allow to cure for about 3 days in the refrigerator.

[2]  Dip the upper surface of the salmon in the finely chopped dill, then cut the salmon into fine slices.

[3] Serve the salmon with dill and mustard sauce. *

* Dill and Mustard Sauce

4 egg yolks
1 tablespoon sugar
about 1 tablespoon wine vinegar (or a little more)
3 tablespoons sweet Scandinavian mustard
2 teaspoon mustard powder
2.5 dl [0,5 pt] neutral oil
3 tablespoons chopped fresh dill
salt and pepper

[I] Mix egg yolks, sugar, vinegar and mustard in a bowl and whisk it well together. Add the oil in a thin stream while whipping vigorously all the time.

[II] Add the chopped dill and season with salt and pepper. Pour into a clean, dry glass and store in refrigerator.