Sydney Times


Our Top 5 Salmon Recipes for HUON

Our Top 5 Salmon Recipes for HUON 

Grilled or Fried Salmon and Latvian Style Dill Potatoes 

potato side dish with a go-to dill saucePotatoes with Dill Cream Sauce has always been a Swedish and Baltic favorite – perfect with fish or grilled meat!

This Latvian version is the simplest and requires minimal preparation or cooking skills!


Cuisine: Latvian
Serves: 4
  • 1 1lb. small potatoes like Yukon gold or Baby red’s or others
  • ¼ cup sour cream
  • 2 Tablespoons butter
  • 3 Tablespoons fresh dill, minced
  • Salt and pepper to taste.
  1. Put cleaned potatoes and enough water to cover with a little salt, in a large saucepan and bring to a boil.
  2. Cook until tender about 15 minutes
  3. Drain the potatoes and return to the pot.
  4. Add in the sour cream, butter, dill and salt and pepper to taste.
  5. Stir so all the potatoes are coated
  6. Serve in a bowl.

-Home Made Gravadlax

How to cure your own salmon, using Salt,.Dill and Dijon mustard,..and of course Peppercorns,..The dill and Dijon are mandatory and mandatory, and you can become an Artisan and create your own healthy yet delicious foods!

1 side of salmon (about 1kg)

1 tbsp peppercorns (black or white, depending on preference)

70g caster sugar

50g coarse sea salt

85g dill

For the dill mustard sauce:

2 tbsp Dijon mustard

2 tbsp soft light brown sugar

2 tbsp cider or white wine vinegar

Pinch of salt

2 tbsp vegetable oil

50g dill, stalks removed and finely chopped

*If you want to be safe, you should ensure that this is created with only the freshes Salmon or Trout!

Trim any thin bits from the sides and tail end of the fillet to make it into a rectangle – this may seem a waste, but thinner bits will overcure and be inedible, so it’s better to eat them now.

Crush the peppercorns in a pestle and mortar, then mix with the sugar and salt. Roughly chop the dill. Put one of the fillets, skin-side down, in a dish and put half the dill on top, followed by the salt and sugar mix. Finish with the remaining dill, then put the other piece of fillet on top, skin-side up.

Put a small board or lid on the dish, weight it down with something heavy, and chill for 48 hours, turning the fillet over every 12 hours or so.

To make the Mustard Sauce, whisk together the mustard, sugar andvinegar. Add a pinch of salt, then whisk in the vegetable oil. Add the dill.

Scrape the cure from the fish. Slice and serve with the sauce and a nice potato salad !

This salmon can now be safely store in the Fridge for several weeks,.. for future meals.

-Glazed Baked Huon Salmon With Chinese Broccoli


Soy Glazed Baked Huon Salmon With Chinese Broccoli
30 Minutes
20 Minutes

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