Marinated ocean trout with lefse

Yield: 1 servings

Measure Ingredient
1 kilograms Ocean trout; (2lb)
40 grams Salt; (1 1/2 oz)
60 grams Sugar; (2oz)
200 millilitres Crushed whole juniper berries; (dry or frozen)
\N \N ; (1/3pint)
2 teaspoons Crushed pepper corns
200 millilitres Chopped dill; (1/3pint)
1 \N Tub cream cheese
2 teaspoons Mustard
2 teaspoons Sugar
1 slice Red onion; chopped
\N \N Chopped dill
1 teaspoon Crushed juniper berries
100 grams Strong Dijon mustard; (4oz)
50 grams Sugar; (2oz)
\N \N Chopped dill
\N \N Salt & pepper
1 litre Olive oil; (35fl oz)



The trout should be left to marinate with the other 5 ingredients for 3 days in the fridge, turning once.

Spread the cream cheese filling on the lefse, cut the marinated trout in thin slices and place onto the lefse in rows. Roll up into a long ?sausage? and cut into slices of approximately 2 cm.

To serve, arrange on a plate with lemon, red onion, lettuce and mustard sauce.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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