Marinated salmon danish style
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Egg yolks |
| 3 | ounces | Lemon juice |
| 24 | ounces | Beer |
| 2 | ounces | Saltpeter |
| ⅓ | each | Bnch asparagus, cooked,chopped |
| 1 | cup | Olive oil |
| Salt and pepper to taste | ||
| ½ | cup | Salt |
| 2 | tablespoons | Basil, chopped |
| 5 | pounds | Salmon, filleted |
| 1 | cup | Sugar |
| ½ | cup | Black pepper |
Directions
INGREDIENTS
ASPARAGUS MAYONNAISE
SALMON
DIRECTIONS
Asparagus mayonnaise: in a food processor, blend the yolks, asparagus and lemon juice. Still blending, add the olive oil and mix well.
Season with salt and pepper. Makes about 2 cups. SALMON: Place fish skin side down in a flat container. Sprinkle on saltpeter, sugar, salt, black pepper and basil. Pour beer over to cover. Cover the dish and marinate the salmon for 2 weeks in the refrigerator. Drain. To serve, slice salmon very thin, place on a bed of lettuce and spoon on asparagus mayonnaise. Garnish with tomato and lemon slices if desired.