Vodka cured salmon salad with sweet mustard dressing

Main Dish
2 servings
10 min
Very Easy


Number of serving: 2
1 tablespoon caster sugar

1 tablespoon sea salt flakes

2 tablespoons chopped fresh dill

170 g skinless salmon fillet, bones removed

60 ml (1/4 cup) vodka

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

2 teaspoons honey

2 teaspoons chopped fresh dill, extra

1/2 avocado, stone removed, peeled, sliced

1/2 Lebanese cucumber, peeled lengthways into ribbons

30 g baby mesclun salad leaves

French bread stick (baguette), sliced, toasted


  • Combine the sugar, salt and dill in an airtight container just large enough to hold the salmon. Add the salmon and turn to coat.
  • Pour over the vodka. Cover and place in the fridge, turning once, for 24 hours to cure. Drain the salmon and use paper towel to remove the salt mixture.
  • Combine mustard, lemon juice, honey and extra dill in a bowl.
  • Thinly slice the salmon. Divide the salmon, avocado, cucumber and salad leaves between serving plates. Drizzle over the dressing and serve with bread.

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