Instructions:
Mix together sugar, salt, dill, licorice powder, star anise, anise seeds and coarsely crushed white pepper. Rub the spices in the salmon and add leftover mixture in a mold and place the salmon skin side up on the mixture. Let rest in the fridge. Turn the salmon after 24 hours and allow to soak for a further 12 hours.
Mix together mustard, sugar, licorice powder and vinegar. Whisk in 2 cups of oil in a fine mist during vigorous stirring (important). Mix in licorice granules and season with salt and pepper.
Cut the salmon into thin slices and serve with licorice mustard sauce and fresh asparagus.
4 portions
Marinated Salmon
300 g fresh salmon
2 tbsp sugar
2 tbsp salt
0.5 cups coarsely chopped dill
1 tsp Lakritsfabriken liquorice powder
2 pieces star anise
1 tsp anise seeds
Crushed coarse white pepper
Liquorice Mustard Sauce
2 tbsp Swedish mustard
2 tbsp Dijon mustard
2 tbsp sugar
1 tsp Lakritsfabriken liquorice powder
1.5 tbsp white wine vinegar
2 cups cooking oil
1 tbsp Lakritsfabriken liquorice granules
Recipe by: Martin Jörgensen