INGREDIENTS

Serves 12-16 depending the size of salmon

1 whole salmon filleted, scaled, pin-boned with skin left on
a bunch of fresh dill
freshly ground black pepper
2 tbsp sea salt
3 tbsp caster sugar

for the mustard dill sauce
3 tbsp dijon mustard (check ingredients for gluten free version)
2 tbsp caster sugar
1 tbsp white wine vinegar
1 egg yolk
150mil sunflower oil
freshly ground black pepper & sea salt
couple of spring chopped fresh dill

Place the two fillets of salmon on a flat surface. Sprinkle plenty of black pepper, the dill, sugar and salt, pressing down onto the salmon. Place one fillet on top of the other to make a sandwich. Wrap in two layers of clingfilm, place on a large dish or tray and place another dish on top to press down. Put in fridge.

Turn the salmon after 12 hours if using in a day, or after 24 hours if you have a couple of days.

On the day you will eat it, make the sauce by whisking the egg yolk in a bowl with sugar, vinegar and mustard. Keep whisking and slowly drizzle in the oil as if you were making a mayonnaise. Keep adding the oil until you have the right consistency. Season and add chopped dill.

Take thee salmon out of the fridge and wipe away the liquid. Lay the two fillets skin side down and with a sharp knife slice the salmon at a  45° angle, pushing away from the skin. Arrange on a platter, garnish with pieces of lemon and serve with the dill sauce and slices of buttered rye bread.

Approximate cost £30.00