Dill Pickled Salmon with Mustard Mayonnaise

Ed Baines' recipe serves tangy marinated salmon with rich, homemade mustard mayonnaise, a winning combination
By Ed Baines
Dill Pickled Salmon with Mustard Mayonnaise
  • Rating:
  • Serves: 8
  • Prep Time: 30 minutes plus marination overnight
  • Effort: medium


Pickled salmon

  • 900 g salmon, skinned and boned
  • Pinch of salt
  • Pinch of sugar
  • juice of half a lemons
  • lemon wedges, to serve
  • rye bread, to serve


  • 1 bunch of dill, finely chopped
  • 2-3 strips of lemon peel
  • 5 g flat leaf parsley, leaves only
  • 2 onions, thinly sliced
  • 2 carrots, thinly sliced
  • 2 bay leaves
  • 25 g mixed peppercorns
  • 1 tsp sugar
  • 1 tsp salt
  • freshly ground black pepper
  • 400 ml clear malt vinegar
  • 400 ml dry white wine

Mustard mayonnaise

  • 2 eggs, yolks
  • 1 tbsp Dijon mustard
  • 1 tsp sugar
  • 5 tbsp vegetable oil
  • 1 tsp white wine vinegar
  • 8 tbsp sprig dill, finely chopped


1. Slice the salmon fillet into 4 cm thick slices. Sprinkle with the salt, sugar and lemon juice.

2. Mix all the marinade ingredients, apart from the malt vinegar and white wine together in a mixing bowl and stand for 10 minutes. Add the vinegar and wine, mixing well.

3. Pour the marinade into a large sealable container. Add the sliced salmon, seal and refrigerate overnight.

4. To make the mayonnaise, whisk together the yolks, mustard and sugar in a bowl. Add the oil in a steady trickle, whisking until blended thoroughly. Once the oil has been added, mix in the vinegar and the dill.

5. Serve the pickled salmon with lemon wedges, mustard mayonnaise and sliced rye bread.

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