Smoked Dill-Mustard Salmon

Name: Lachs Dill-Senf Geräuchert
Total time: 3 h
Ingredients: 20 g Meersalz; 10 g Zucker; 30 g Körniger Senf; 15 g Frischer Dill, gehackt; 5 g Zitronenschale, gerieben; 3 g Weißer Pfeffer, gemahlen; 10 g Honig

Pepper CrustFishHot SmokingEasy3-5 hrs62-65 °C80-100 °CBeech + Alder

A Scandinavian-inspired smoked salmon with an aromatic dill-mustard crust. The classic combination of fresh dill, whole-grain mustard, and lemon harmonizes beautifully with mild beech wood smoke. This recipe is excellent as an appetizer or cold cut.

Ingredients(for 1 kg)

Sea Salt20 g

Sugar10 g

Whole-Grain Mustard30 g

Fresh Dill, chopped15 g

Lemon Zest, grated5 g

White Pepper, ground3 g

Honey10 g

Instructions

Dry Curing

1 hour

Mix sea salt and sugar and rub evenly onto all sides of the salmon. Cover and cure in the refrigerator for 1 hour, then rinse off and pat dry.

Applying the Crust

30 minutes

Stir together whole-grain mustard, chopped dill, lemon zest, white pepper, and honey into a paste. Coat the dried salmon evenly and allow to air-dry for 30 minutes.

Smoking

2-3 hours

Preheat the smoker to 80-100 °C with beech and alder wood. Place the salmon and smoke until a core temperature of 62-65 °C is reached.

Cooling and Serving

15 minutes

Allow the salmon to rest for 15 minutes. Serve warm or cold with capers, red onions, and crème fraîche.

Pro Tip

Fresh dill provides the most intense flavor. If using dried dill, halve the amount. A thin layer of honey beneath the mustard-dill paste creates a nice caramelization.

Save this recipe to your smoking journal?

With Curination you can scale recipes, track projects, document by voice and browse over 1,269 recipes.

Try for free