Smoked Salmon With Mustard Dill Sauce
|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|
To make the mustard-dill sauce: Combine prepared mustard, dry mustard, sugar and vinegar in bowl or food processor container, whisking or processing until smooth.
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.