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Our Chef's Recipes

Marinated Salmon with brown rolls and lemon

  • ¼ cup sea salt
  • ¼ cup sugar
  • 1 tab crushed white peppercorns
  • 850 gm (1¾ lb) centre-cut salmon fillet with skin, scales removed
  • 2 large bunches of dill, 12 sprigs set aside for garnish
  • Lemon wedges for serving

In a small bowl, combine the salt, sugar and peppercorns. Rub a handful of the seasoning mixture on both sides of the salmon fillet. Set the salmon in a glass or ceramic dish, skin side down, and sprinkle the rest of the seasoning mixture on top. Place the bunches of dill on the salmon and cover with cling wrap. Let stand at room temperature for 6 hrs, then refrigerate for 24 hrs.

Scrape off the dill and seasonings and pat the fish dry. Using a long sharp knife, thinly slice the salmon fillet on the diagonal; do not slice through the skin. Cut off the grey triangle at the bottom of each slice. Arrange the salmon on a large plate, overlapping the slices slightly. Cover tightly with plastic wrap and refrigerate for up to 6 hours.

Cut the salmon skin crosswise into 12 strips. Set a large cast-iron flying pan over moderately high heat. When the pan is hot, add the salmon-skin strips and fry until lightly browned, about 45 seconds per side. Drain on kitchen roll.

Set a dill sprig in the centre of each strip of salmon skin and roll up the strips. Serve the marinated salmon with brown rolls and lemon wedges.