EatSmarter exclusive recipe

Cured Salmon

with Mustard and Dill Sauce
Average: 4 (1 vote)
(1 vote)
Cured Salmon

Cured Salmon - This fine Scandinavian classic requires very little work, but makes quite an impression

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Health Score:
Health Score
6,9 / 10
45 min.
ready in 1 d 45 min.
Ready in

Healthy, because

Even smarter

Nutritional values

Whether as an appetizer in a festive menu or as a small festive meal: The culinary long runner from Scandinavia scores points with plenty of omega-3 fatty acids without overloading the calorie account.

Wrapped in parchment paper, the stained salmon will keep in the refrigerator for 3-4 days. You can also freeze it for about 3 months: Simply wrap it up in slices and let it thaw slowly in the refrigerator for serving.

1 serving contains
(Percentage of daily recommendation)
Calorie225 kcal(11 %)
Protein15 g(15 %)
Fat17 g(15 %)
Carbohydrates1 g(1 %)
Sugar added3 g(12 %)
Roughage0 g(0 %)
Vitamin A0.1 mg(13 %)
Vitamin D2.9 μg(15 %)
Vitamin E3.3 mg(28 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin9.5 mg(79 %)
Vitamin B₆0.4 mg(29 %)
Folate42 μg(14 %)
Pantothenic acid0 mg(0 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂2.9 μg(97 %)
Vitamin C2 mg(2 %)
Potassium326 mg(8 %)
Calcium13 mg(1 %)
Magnesium23 mg(8 %)
Iron0.4 mg(3 %)
Iodine4 μg(2 %)
Zinc0.1 mg(1 %)
Saturated fatty acids3.1 g
Uric acid1 mg
Cholesterol45 mg
Development of this recipe:


very fresh Salmon (with skin; about 350 grams; most of the central portion)
1 tablespoon
white Peppercorns (about 10 grams)
4 tablespoons
Juniper berries (about 30 grams)
1 teaspoon
Coriander seeds (to taste)
40 grams
coarse Sea salt
1 tablespoon
Sugar (20 grams)
2 bunches
1 bunch
2 tablespoons
1 tablespoon
medium hot Mustard
2 tablespoons
1 teaspoon
liquid Honey
5 tablespoons
1 tablespoon
Sour cream (20 grams)

Kitchen utensils

2 Cutting boards, 1 Paper towel, 1 Tweezers, 1 Tablespoon, 1 Teaspoon, 1 Mortar (or food processor), 1 Large knife, 1 large Freezer bag, 1 rectangular flat Bowl, 2 Weights (eg, heavy filled cans), 1 Bowl, 1 Whisk, 1 Slicing knife

Preparation steps

Cured Salmon preparation step 1

Rinse salmon fillets and pat dry with paper towels. Remove any bones with tweezers. Place each fillet skin-side down on the work surface.  

Cured Salmon preparation step 2

In a mortar, coarsely crush the peppercorns, juniper berries and coriander. Mix with salt and sugar. Rub both sides of fillets with the seasoning.

Cured Salmon preparation step 3

Rinse 1 bunch of dill and the parsley and shake dry. Coarsely chop.

Cured Salmon preparation step 4

Sprinkle chopped herbs over the salmon and coat with olive oil. Stack the salmon fillets on top of each other with flesh sides together.

Cured Salmon preparation step 5

Put the salmon in a large freezer bag and seal well to ensure that no liquid can escape.

Cured Salmon preparation step 6

Place in a rectangular shallow dish and weigh down with a small cutting board and cans or weights. Refrigerate for at least 24 hours (pickle), turning twice during refrigeration without separating the fillets.

Cured Salmon preparation step 7

For the sauce, finely chop the remaining dill. In a bowl, whisk together the mustard, vinegar and honey.

Cured Salmon preparation step 8

Slowly drizzle in canola oil while whisking vigorously to thicken the sauce. Fold in sour cream and chopped dill.

Cured Salmon preparation step 9

Quarter lemon and squeeze 1 teaspoon of lemon juice. Season the sauce with salt, pepper and lemon juice to taste.

Cured Salmon preparation step 10

To serve, remove the cured salmon from the freezer bag and pat dry, taking care to remove most of the herbs and spices.

Cured Salmon preparation step 11

Cut the salmon fillets with a salmon knife diagonally against the grain into thin slices. Arrange on plates and serve with the sauce.