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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Remove all the bones from the salmon fillet. Mix the salts and the sugar in one bowl and the fennel and dill in a separate bowl. Place the fish in a salting dish, skin side down. Rub the fish all over with the sugar salt mixture. Add the coarsely ground white peppercorns and cover the whole fillet with the fennel-dill mixture. Marinate in the refrigerator for 24 hours. | 2. Put the mustards and the sugar in a bowl and mix well. Add the white wine vinegar and whisk in the oil, a few drops at a time. Season to taste with salt and white pepper. | 3. Remove the fillet from the cold just before serving. Leave the herbs on the surface of the fish. Cut the seasoned fillet diagonally into narrow strips. | 4. Serve with the mustard sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	2			1287.4696	0.0	179.8831	57.4828
sea salt	3	tablespoons		-	-	-	-
fine salt	1	tablespoon		-	-	-	-
caster sugar	3	tablespoons		-	-	-	-
fennel	1/3	cup	dried	8.99	2.117	0.3596	0.057999999999999996
dill	1/3	cup	dried	1.2757	0.2083	0.1026	0.0332
white peppercorn	10		ground	-	-	-	-
dijon mustard	2	tablespoons		-	-	-	-
mustard	2	tablespoons		1.89	0.3269	0.2002	0.0294
white wine vinegar	2	tablespoons		-	-	-	-
oil	6 1/2	1/2		728.832	0.0	0.233	82.7674
salt				-	-	-	-
white pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.