Cured salmon in apple mint

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)


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

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