1. Slice the salmon fillet into 2in thick slices. Sprinkle with the salt, sugar and lemon juice. 2. Mix all the marinade ingredients, apart from the malt vinegar and white wine together in a mixing bowl and stand for 10 minutes. 3. Add the vinegar and wine, mixing well. 4. Pour the marinade into a large sealable container. 5. Add the sliced salmon, seal and refrigerate overnight. 6. To make the mayonnaise, whisk together the yolks, mustard and sugar in a bowl. 7. Add the oil in a steady trickle, whisking until blended thoroughly. 8. Once the oil has been added, mix in the vinegar and the dill. 9. Serve the pickled salmon with lemon wedges, mustard mayonnaise and sliced rye bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
