Ingredients (4 servings):
300 g cured salmon
Dill
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 cups neutral oil (sunflower, corn, rapeseed)
Salt and freshly ground black pepper
1
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.
Cut the cured salmon into small cubes or strips, and add the finely chopped dill and mustard sauce until the consistency is correct. Season with a squeeze of lemon juice.
– Recipe developed in collaboration with Charles Tjessem.
Ingredients
Ingredients (4 servings):
300 g cured salmon
Dill
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 cups neutral oil (sunflower, corn, rapeseed)
Salt and freshly ground black pepper
