Ingredients
750g salmon fillet
125g chopped dill (fresh)
juice of 2 lemons
1 tablespoon wholegrain mustard
25ml brandy
sea salt
black pepper
100g Greek yoghurt
Take a large piece of tin foil, lay it on the bench, then cover it with a layer of cling film. Place the salmon fillet in the middle.
Spread ½ of the wholegrain mustard over one side of the fillet, sprinkle ½ of the dill, squeeze the juice of 1 lemon, ½ the brandy, and season with sea salt and black pepper.
Turn the salmon fillet over, and repeat the process with the remaining ingredients.
Wrap the fillet tightly with the cling film and tin foil. Leave in the refrigerator for 3 days, turning twice a day (for the juices to be evenly distributed). Marinating time depends of size and thickness of salmon, but marinate until the flesh is firm to touch.
When the salmon is ready, chop the salmon into 7 – 8 ml cubes, and bind in the Greek yoghurt & the juices from marinating. Season again if needed, and serve with fresh prawns & cucumber strips.