Dill-Marinated Salmon with Creamy Mustard Sauce Recipe

• 1.5 kg salmon fillet
• 1 tablespoon dill seeds
• 3 tablespoons caster sugar
• 4 tablespoons coarse sea salt
• 1 tablespoon cracked white pepper
• 2 large bunches dill
• Sauce:
  200 g heavy cream
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon chopped dill
• 1 tablespoon chopped chives
• 6 pinches grated nutmeg
• Salt and ground pepper

Difficulty: Medium

1. Rinse the salmon and pat dry. Wash the dill bunches and pat dry, then separate stems from leaves.
2. Chop the dill leaves. Spread the stems in a deep dish large enough for the salmon. Mix coarse salt, sugar, dill seeds, chopped leaves, and white pepper in a bowl.
3. Place salmon skin-side down on the dill stems. Sprinkle the flesh with the salt mixture. Cover with plastic wrap and refrigerate for 12 hours.
4. Rinse the salmon, pat dry, and place skin-side down on a board. Slice thinly with a sharp knife, holding the blade nearly parallel to the board without cutting the skin. Arrange slices on a platter, cover, and chill while making the sauce.
5. Whisk mustard and cream until smooth. Add lemon juice and whisk until thickened. Stir in oil, dill, chives, nutmeg, salt, and pepper. Transfer to a sauce boat.
6. Serve chilled salmon with sauce on the side. Guests drizzle sauce over slices.

Serve with green or wild asparagus, lemon wedges, and steamed potatoes.

Do not marinate longer than 12 hours to avoid excess salt. Store wrapped in oiled plastic wrap in the fridge if not serving immediately.

Source: La Cuisine des Parfums by the Scotto Sisters. Editions du Chêne.