“Classic” aquavit-cured salmon

Ingredients (4 servings):
 240–320 g aquavit-cured salmon
Mustard sauce
 30 g Dijon mustard
 20 g rough Dijon mustard
 10 g ravigote
 1 egg yolk
 10 g brown sugar
 1 tbsp dill, chopped
 2 tbsp neutral oil (sunflower, corn, rapeseed)
 salt and freshly ground black pepper
Dill-stewed potatoes
 5 l milk
 30 g butter
 2 tbsp corn starch
 Salt and freshly ground black pepper
 Approx. 6 potatoes, peeled, boiled and diced
 Dill

1

Cut the cured salmon to the desired shape and thickness.

Mustard sauce: Mix all the ingredients except for the oil into a bowl and stir a little.

Then dilute with a thin stream of oil until you’ve achieved the right consistency.
Boil the milk and stir in a little butter. Add a little corn starch (dissolved into cold water) so that the consistency is relatively thick. Next add the diced potatoes, and fold them into the mixture with a spatula. Add the chopped dill and season with salt and freshly ground pepper.

Arrange and serve. The dish goes well with snaps.

– Recipe developed in collaboration with Charles Tjessem.

Ingredients

Ingredients (4 servings):
 240–320 g aquavit-cured salmon
Mustard sauce
 30 g Dijon mustard
 20 g rough Dijon mustard
 10 g ravigote
 1 egg yolk
 10 g brown sugar
 1 tbsp dill, chopped
 2 tbsp neutral oil (sunflower, corn, rapeseed)
 salt and freshly ground black pepper
Dill-stewed potatoes
 5 l milk
 30 g butter
 2 tbsp corn starch
 Salt and freshly ground black pepper
 Approx. 6 potatoes, peeled, boiled and diced
 Dill

Directions

1

Cut the cured salmon to the desired shape and thickness.

Mustard sauce: Mix all the ingredients except for the oil into a bowl and stir a little.

Then dilute with a thin stream of oil until you’ve achieved the right consistency.
Boil the milk and stir in a little butter. Add a little corn starch (dissolved into cold water) so that the consistency is relatively thick. Next add the diced potatoes, and fold them into the mixture with a spatula. Add the chopped dill and season with salt and freshly ground pepper.

Arrange and serve. The dish goes well with snaps.

– Recipe developed in collaboration with Charles Tjessem.

“Classic” aquavit-cured salmon