Graved Salmon with Sauces

Ingredients

• 1 salmon side about 800 g (ready to cook with skin)
• 0.5 tsp juniper berries
• 1 tsp peppercorns
• 1 tsp coriander seeds
• 1 piment 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 sauce)
• 2 tbsp olive oil (or sesame oil)
• 1 tsp Sambal oelek
• lime juice
• brown sugar
• Salt
• 80 g sour cream

Instructions

1. 1.

   Wash the salmon, pat dry and remove any remaining bones with tweezers.

2. 2.

   Crush the juniper berries, peppercorns, coriander seeds, and piment in a mortar or with a knife blade. Mix with sugar, salt, and lemon zest in a bowl. Rinse half the dill, shake dry, finely chop leaves. Add to the spice mix and spread about half of it on a shallow dish.

3. 3.

   Place the salmon skin-side down on the mixture. Sprinkle remaining salt over the fish, press lightly, cover with cling film, and refrigerate for about 24 hours.

4. 4.

   Before serving remove the salmon from the brine, rinse, pat dry. Rinse remaining dill, shake dry, pick off stems, finely chop. Evenly sprinkle over the salmon and slice thinly with a fillet knife.