Cured Salmon
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.
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.3 μg | (1 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 189 mg | (5 %) | ||
| Calcium | 22 mg | (2 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 very fresh Salmon (with skin; about 12 oz; most of the central portion)
- 1 Tbsp white peppercorns
- 4 Tbsps Juniper berries
- 1 tsp Coriander (to taste)
- 3 Tbsps coarse Sea salt
- 1 Tbsp sugar
- 2 bunches Dill
- 1 bunch parsley
- 2 Tbsps olive oil
- 1 Tbsp medium hot Mustard
- 2 Tbsps White vinegar
- 1 tsp liquid honey
- 5 Tbsps Canola oil
- 1 Tbsp Sour cream
- ¼ lemon
- salt
- Black pepper
Preparation steps
Rinse salmon fillets and pat dry with paper towels. Remove any bones with tweezers. Place each fillet skin-side down on the work surface.
In a mortar, coarsely crush the peppercorns, juniper berries and coriander. Mix with salt and sugar. Rub both sides of fillets with the seasoning.
Rinse 1 bunch of dill and the parsley and shake dry. Coarsely chop.
Sprinkle chopped herbs over the salmon and coat with olive oil. Stack the salmon fillets on top of each other with flesh sides together.
Put the salmon in a large freezer bag and seal well to ensure that no liquid can escape.
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.
For the sauce, finely chop the remaining dill. In a bowl, whisk together the mustard, vinegar and honey.
Slowly drizzle in canola oil while whisking vigorously to thicken the sauce. Fold in sour cream and chopped dill.
Quarter lemon and squeeze 1 teaspoon of lemon juice. Season the sauce with salt, pepper and lemon juice to taste.
To serve, remove the cured salmon from the freezer bag and pat dry, taking care to remove most of the herbs and spices.
Cut the salmon fillets with a salmon knife diagonally against the grain into thin slices. Arrange on plates and serve with the sauce.