🍽️ Homemade Cured Salmon with Matching Dips

Name: Homemade Cured Salmon with Matching Dips
Total time: 45 min
Yield: 4 servings
Ingredients: 1 salmon fillet approx. 800 g (kitchen-ready with skin); 0.5 tsp juniper berries; 1 tsp peppercorns; 1 tsp coriander seeds; 1 allspice berry; 4 tbsp cane sugar; 4 tbsp coarse sea salt; 1 untreated lemon (zest); 5 sprigs dill; 2 tbsp coarse mustard; 2 tbsp medium-hot mustard; 2 tbsp orange juice; 180 g mayonnaise; 2 tbsp honey; 4 tbsp tahini (Asian grocery store); 2 tbsp olive oil (or sesame oil); 1 pinch sambal oelek; lime juice; brown sugar; salt; 80 g sour cream

774 kcal · 45 min · 4 servings

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Ingredients

1 salmon fillet approx. 800 g (kitchen-ready with skin)
0.5 tsp juniper berries
1 tsp peppercorns
1 tsp coriander seeds
1 allspice berry
4 tbsp cane sugar
4 tbsp coarse sea salt
1 untreated lemon (zest)
5 sprigs dill
2 tbsp coarse mustard
2 tbsp medium-hot mustard
2 tbsp orange juice
180 g mayonnaise
2 tbsp honey
4 tbsp tahini (Asian grocery store)
2 tbsp olive oil (or sesame oil)
1 pinch sambal oelek
lime juice
brown sugar
salt
80 g sour cream

Instructions

1. Rinse the salmon under cold running water.
2. Pat the fish completely dry with a kitchen towel.
3. Carefully remove any visible bones using tweezers.
4. Coarsely crush the juniper berries, peppercorns, coriander seeds, and allspice in a mortar.
5. Alternatively, crush the spices finely with the flat side of a knife.
6. Place the crushed spices into a bowl.
7. Add the sugar, salt, and lemon zest.
8. Rinse half of the dill under cold water.
9. Shake the dill dry.
10. Finely chop the dill leaves.
11. Stir the dill into the spice mixture.
12. Place about half of the spice mixture into a shallow baking dish.
13. Place the salmon skin-side down on the spices.
14. Spread the remaining spice mix evenly over the fish.
15. Press the spices gently onto the fish.
16. Cover the dish with plastic wrap.
17. Place the dish in the refrigerator for 24 hours.
18. Remove the salmon from the marinade after the curing time.
19. Rinse the fish briefly under cold water.
20. Pat the salmon dry.
21. Rinse the remaining dill under cold water.
22. Shake the dill dry.
23. Pluck the dill leaves from the stems.
24. Finely chop the dill leaves.
25. Sprinkle the dill evenly over the salmon.
26. Slice the salmon into thin pieces using a sharp knife.
27. Whisk the ingredients for the sauces thoroughly in small bowls.
28. Adjust the seasoning of the sauces to taste.
29. Set the sauces aside.
30. Serve the sauces alongside the salmon.
31. Optionally serve fresh baguette on the side.

Nutrition per serving

kcal: 774
Protein: 52 g · Fett/Fat: 38 g · Carbs: 36 g