Smoked Salmon Sides

400g of Rock Salt

200g of Sugar

Finely chopped Dill

1 tbsp Juniper Berries

1 Lemon (zest)

80ml of Vodka

Toasted Rye Bread

200ml Crème Fraîche

1 tbsp Dijon Mustard

1 tsp Cider Vinegar

1 tsp of Sugar

Salt & Black Pepper

Smoked Salmon with Crème Fraîche

Product Details

Traditionally Oak Smoked
22 x 200g

1. Mix the Rock Salt, Sugar, Dill, Juniper Berries, Lemon zest and Vodka into a large bowl to combine.

2. Sprinkle an even layer of the Salt mixture into a dish and place the Salmon on top, skin-side down. Then place the remaining Salt mixture over the top to cover.

3. Cover the dish with clingfilm and refrigerate for 12 hours. Turn-over and refrigerate for a further 12 hours.

4. To make the Dijon Crème Fraîche dressing, place all of the ingredients in a medium bowl and whisk together. Refrigerate until ready to serve.

5. Slice the Salmon very thinly and arrange on a serving platter with toasted Rye bread and the Dijon Crème Fraîche dressing.

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