Cured salmon starter with dill and mustard

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

Directions

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.

Cured salmon starter with dill and mustard