House-Brined Salmon

Ingredients

• 700 g very fresh salmon fillet with skin (2 very fresh salmon fillets; best from the middle portion)
• 10 g white peppercorns (1 tbsp)
• 30 g juniper berries (4 tbsp)
• 1 tsp coriander seeds (optional)
• 40 g coarse sea salt
• 20 g sugar (1 tbsp)
• 2 bunches dill
• 1 bundle parsley
• 2 tbsp olive oil
• 1 tbsp Medium-hot mustard
• 2 tbsp white wine vinegar
• 1 tsp liquid honey
• 5 tbsp Rapeseed Oil
• 20 g Sour cream (1 tbsp)
• 0.25 Lemon
• Salt
• black pepper

Instructions

1. 1.

   Rinse salmon fillets and pat dry with paper towels. Remove any remaining pin bones with tweezers if necessary. Place each fillet skin side down on a work surface.

2. 2.

   Coarsely crush peppercorns, juniper berries, and coriander seeds (if using) in a mortar or pulse in a food processor. Mix with salt and sugar. Rub the spice mixture vigorously onto both sides of each fillet.

3. 3.

   Wash and dry dill and parsley. Roughly chop one bundle of dill and the parsley along with stems.

4. 4.

   Sprinkle chopped herbs over the salmon and drizzle olive oil on top. Stack the salmon halves so that the skin sides face outward.

5. 5.

   Place the salmon in a large freezer bag, seal tightly to prevent liquid leakage.

6. 6.

   Lay the bag flat in a rectangular shallow dish and press the fish with a cutting board and filled canned goods or other weights. Refrigerate for at least 24 hours to brine, turning twice without separating the fillets.

7. 7.

   For the sauce, strip the remaining dill fronds and finely chop. Whisk mustard with vinegar and honey in a bowl using a whisk.

8. 8.

   Gradually drizzle rapeseed oil into the mixture while vigorously whisking until the sauce thickens. Fold in sour cream and chopped dill.

9. 9.

   Squeeze about 1 tsp of juice from a lemon wedge. Season the sauce with salt, pepper, and lemon juice to taste.

10. 10.

    To serve, remove the brined salmon from the freezer bag and pat dry, removing most herbs and spices.

11. 11.

    Slice the salmon fillets diagonally against the grain into thin slices using a salmon knife. Arrange on plates and serve with sauce.