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Smoked Salmon With Mustard Dill Sauce Recipe
|For mustard dill sauce|
|Dijon mustard/Other sharp prepared mustard||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Oil||1⁄3 Cup (5.33 tbs)|
|Chopped fresh dill/1 tablespoon dried dill||3 Tablespoon|
|Whole salmon/Trout||8 Pound (1 Fat)|
|Ground white pepper||2 Teaspoon|
|Kosher salt||1⁄4 Cup (4 tbs)|
|Chopped fresh dill weed||1 Teaspoon|
Calories 936 Calories from Fat 350
% Daily Value*
Total Fat 39 g60.4%
Saturated Fat 5.7 g28.6%
Trans Fat 0 g
Cholesterol 314.5 mg
Sodium 4196.3 mg174.8%
Total Carbohydrates 15 g4.9%
Dietary Fiber 0.77 g3.1%
Sugars 12.5 g
Protein 121 g242.8%
Vitamin A 27% Vitamin C 12.4%
Calcium 10.1% Iron 30.4%
*Based on a 2000 Calorie diet
Add oil very gradually, whisking or processing constantly until smooth.
Stir in dill.
Chill, covered, until serving time.
To prepare the salmon: Remove the head and tail of fish and cut into 2 fillets, discarding all bones.
Brush with oil.
Crush white pepper, salt and sugar in small bowl.
Rub the mixture onto both sides of salmon.
Sprinkle dillweed generously on large piece of foil.
Layer fillets on foil, sprinkling layers with additional dillweed and any remaining salt mixture.
Sprinkle with brandy.
Fold up foil to enclose salmon; seal tightly.
Place on large platter; top with weight.
Chill for 48 hours, turning packet every 12 hours to marinate evenly.
Scrape away excess seasonings; place salmon on serving plate.
Cut diagonally into very thin slices.
Serve with mustard-dill sauce.