2 kg of clean and peeled salmon
1 handful of dill
1/4 cup of salt
1/8 cup of black pepper
1/8 cup of ground mustard
2 packages of whole grain bread
100 ml of mustard
2 kg of clean and peeled salmon
1 handful of dill
1/4 cup of salt
1/8 cup of black pepper
1/8 cup of ground mustard
2 packages of whole grain bread
100 ml of mustard
Cut the salmon into two fillets
Place one fillet with the skin down on a plate
Sprinkle the dill
Add the salt, black pepper, and mustard
Top with the other fillet of fish
Cover with plastic wrap
Place another plate with weights inside to compact the fish
Refrigerate for 48 hours
Every 12 hours, flip the fillets of fish and baste with the liquid that will form
Remove from refrigerator
Pat dry the salmon with paper towels and place on a table with the skin down
Cut into thin slices, discarding the skin and refrigerate again
To assemble the canapés, spread mustard over the cut bread circles, add slices of cured salmon.
