Fustini's Oils and Vinegars

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Submitted by Corporate Chef Andy Stewart


  • one fresh salmon fillet, skin on
  • 4 tablespoons Kosher salt
  • 4 tablespoons sugar
  • 20 white peppercorns, coarsely crushed
  • 1 bunch of dill stalks and fronds separated
Sweet and Strong Mustard


Step 1. 

Combine sugar, salt, white pepper and dill.  Rub all over both sides of the salmon fillet and place flat, skin side down into a plastic bag.  Place onto a baking sheet and then place another baking sheet with a couple plates on top and into the refrigerator for 24 hours.  Remove from the refrigerator after 24 hours and rinse in very cold water.  Place into a new plastic bag and back into the refrigerator for another 24 hours.

To serve, cut fish at a 45 degree angle into long thin slices.  Serve with hard cooked egg, mustard, finely diced red onion, and Sweet and Strong Mustard - recipe below.

Step 2.  Sweet and Strong Mustard

Mix mustard, sugar and vinegar together to dissolve the sugar.  Slowly add oil a little at a time to emulsify.  Season with mustard seeds, salt and pepper.

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