Cured salmon with caper mayonnaise
150gm rock salt
250 dark brown sugar or muscavado sugar
Large bunch fresh dill chopped
Fillet of skin on fresh salmon
Mix together sugar, salt and dill. Cut salmon in half to give to equal sizes piece. Spread salt mix on to one flesh side of one of the salmon pieces. Place other half on top. Place in container and cover with glad wrap. Place another container on top, and apply weight and refrigerate. Caned food works well. Place in fridge for 3 days. Drain of liquid that appears everyday. Slice thinly and serve with toast or crackers and caper mayonnaise.
2 egg yolks
2 gm salt
2gm whole grain mustard
250ml salad oil
10 ml lemon juice
10 ml boiling water
In mixer combine egg yolks, vinegar, salt, and mustard. Mix till combined, then while mixing drizzle in oil. Add lemon juice then boiling water. Enough boiling water to slightly thin the mix. Check and adjust seasoning if required.
Makes approx 300mls. Add chopped capers to this recipe.