Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Salmon fillets |
| 240 grams | Coarse salt |
| 360 grams | Sugar |
| 2 bunches | Fresh apple mint (finely chopped) |
| 4 tablespoons | Brandy |
| 4 tablespoons | Sunflower oil |
| 4 tablespoons | White peppercorns (cracked) |
| 16 tablespoons | Table mustard |
| 4 tablespoons | Hot English mustard |
| 2 tablespoons | Dijon mustard |
| 12 tablespoons | Sugar |
| 8 tablespoons | White vinegar |
| 1⅓ cup | Sunflower oil |
| 12 tablespoons | Fresh chopped dill |
| 2 tablespoons | Fond marinade (up to 3) |
SAUCE
I'm sending a recipe for cured salmon in apple mint.
This is a very common first course here in Norway, we usually cure it with dill instead of apple mint,but you can use many different kinds of herbs or spices, its very popular with juniper berry.
The cured salmon is usually served with a mustard sauce and any kind of dark bread or hot creamed potatoes w/dill.
We cut the salmon in thin slices and garnish with salad leaves (endive friseè,lollo russo) and the sauce.
1. Mix sugar ,salt, brandy and sunflower oil.
2. Put some mixture in a container and place a salmon fillet on top,skin down, sprinkle generously with apple mint and a spoonful of peppercorns, repeat process with other three fillets.
3. Cover container with plastic and marinate for 24 hours, turn fillets around and marinate another 24 hours.
4. refrigerate or freeze fillets in oiled paper.
Sauce (50 ml. per portion):
(All ingredients mixed together make about 1 litre) 1. Mix mustards and gradually add sugar, vinegar, oil and fond marinade.
2. Add chopped dill Posted to TNT - Prodigy's Recipe Exchange Newsletter by Merethe Røskeland <roeskela@...> on Apr 13, 1997