Ingredients

6 servings

1.2 kg (2½ lb) salmon filets with skin

Marinade:
3 liters (3 qt) water
100 ml (½ cup) white wine vinegar
2 tbs salt
5 white peppercorns
5 whole allspice
2 bay leaves
1 onion
1 carrot
½ leek

Dill mayonnaise:
1 egg yolk
1 tbs Dijon mustard
1 tbs good vinegar
salt, white pepper
200 ml (1 cup) canola oil
100 ml (½ cup) sour cream or crème fraiche
1 bunch of dill

Pressed cucumber:
1 cucumber
distilled white vinegar (12%)
sugar
water
parsley

Preparation

Clean the salmon filets and remove any remaining bones with tweezers. Cut the salmon into six equally large pieces and place them in a baking dish or pan with high edges, about a centimeter (½ in) apart. Sprinkle a little salt over them.

Clean and cut the vegetables into slices. Place all marinade ingredients in a saucepan and boil for 10 minutes. Pour the boiling marinade over the salmon, covering the fish under at least 1 cm (½ in). Then cover the baking dish with plastic film or wax paper and let it stand and slowly cool.

Place an egg yolk, mustard and vinegar plus salt and pepper in a bowl. Beat with an electric egg beater and add the oil in a thin stream while continuing to beat. Then mix the mayonnaise with sour cream or crème fraiche and finely chopped dill. Taste and, if necessary, add more mustard and spices.

Peel the cucumber “sloppily” so a little dark green remains on the outside. Slice it thin, salt it and place in a strainer bowl with a weight on top for an hour or so. Mix a “123 marinade”: 1 part vinegar, 2 parts sugar and 3 parts water. Beat until the sugar has dissolved. Sprinkle a few turns of fresh pepper from the mill, add the cucumber and a little chopped parsley.

Serve the salmon with freshly boiled new potatoes.