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Salmon Cured with Horseradish and Dill

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Ingredients

  • 1 T coriander seeds
  • 1 1/2 pound skinless salmon filled
  • 2 T sugar
  • 4 tsp coarse sea salt
  • 1/2 tsp coarsely ground black pepper
  • 5 T prepared white horseradish, divided
  • 1 cup plus 1 tablespoon chopped fresh dill, divided
  • 2 T balsamic vinegar
  • 1 T Dijon mustard
  • 6 T olive oil
  • Thinly sliced whole grain bread or rolls

Details

Servings 6

Preparation

Step 1

Toast coriander seeds in heavy small skillet over medium heat until fragrant and slightly darker, about 4 minutes. Cool briefly. Crush seeds coarsely in mortar with pestle or place in resealable bag and crush with mallet.

Place salmon on work surface. Trim any thin side flaps and fat, pull out any remaining bones, and trim any dark portions. Mix sugar, salt, pepper and coriander seeds in small bowl. Sprinkle 2 tablespoons salt mixture evenly over salmon, then spread with 2 tablespoons horseradish. Cover with 1/2 cup dill. Place salmon, seasoned side down, in 13x9x2 inch glass dish. Sprinkle with remaining salt mixture and spread with 2 tablespoons horseradish. Cover with 1/2 cup dill. Cover dish with plastic wrap. Chill salmon overnight.

Using rubber spatula, scrape seasoning off both sides of salmon; wipe clean with wet paper towels. Using long sharp knife, thinly slice salmon at slight diagonal; overlap slices on long platter.

Combine vinegar, mustard, remaining 1 tablespoon horseradish and 1 tablespoon dill in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Serve salmon with dressing and bread.

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