Inkokt Lax
600g salmon fillet
1/2 Onion, roughly chopped
3 Bay leaves
1 tsp peppercorns
60ml red wine vinegar
1 bunch of dill, chopped
2 tbsp mayonnaise
2 cups crème fraiche
1 teaspoon coarse grain mustard
Salt & pepper
3 Red Potatoes
Remove bones from the salmon fillet and cut into 4 even portions. Place in a Pyrex for later.
Bring a liter of water to a boil and add in the onion, bay leaves, black peppercorns, a pinch of salt, red wine vinegar, and the stems from a bunch of dill.
Boil for 10 minutes, then pour directly over the salmon.
Cover and let it sit out until at room temperature.
Into a mixing bowl, add the chopped dill leaves, 1 tablespoon of mayonnaise, 125mL of creme fraiche, 1/2 tablespoon of coarse mustard, salt and pepper. Mix until incorporated.
Serve the salmon pieces with boiled red potatoes and the dill cream.
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