House Pickled Salmon with Mustard Sauce

For home-pickled salmon with mustard sauce, remove bones and bones from the salmon sides and cut away the belly flaps. Roast mustard and peppercorns and coriander in a hot pan without fat (so the aroma develops better) and pound in a mortar.root plant coarsely mince, dill and parsley coarsely chop.from oranges and lemons with a Zestenreißer cut off the peel and chop very finely. Now mix everything together and add salt, pickling salt and sugar.

Pickle salmon: Place a salmon fillet skin side down in an oblong, deep container. Pour sherry over, sprinkle with prepared mixture, and place second salmon fillet, skin side up, on top. Slice oranges and lemons and cover salmon with them. Cover with cling film and pickle at 8- 10 °C for 48 hours. Meanwhile, turn repeatedly and baste with brine as it forms.

Remove the pickle from the salmon and cut it diagonally into thin slices. Garnish with mustard sauce and dill.

For the mustard sauce I: Stir Colman’s mustard powder with lemon juice and mix together with Pommerys mustard, egg yolk as well as honey in a small bowl. Slowly add oil, stirring constantly, and season to taste with salt and pepper. Stir in chopped dill.

For the mustard sauce II: Mix all ingredients. Season to taste with salt and pepper.

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