Norwegian juniper-cured salmon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Salmon fillet |
| ½ | cup | Juniper berries |
| 2 | tablespoons | Salt |
| 4 | tablespoons | Sugar |
| ¼ | cup | Dijon-style mustard |
| ½ | cup | Powdered sugar |
| ½ | tablespoon | Olive oil |
| ½ | tablespoon | Dill, finely chopped |
Directions
MUSTARD SAUCE
Wash the salmon, pat dry and pull out any bones. Crush juniper berries in a food processor or blender. Mix salt and sugar together.
Rub the salt and sugar mix into both sides of the salmon and place flat, skin side down, in a pan. Spread berries over the top side, cover with foil and place weights (several cans of food or a small board with a can or two) on top.
Refrigerate for 48 hours, turning several times. Keep weight over salmon. Scrape berries off, cut in thin slices and serve with mustard sauce.
For the sauce; Blend mustard, sugar, oil and dill together.
Recipe: Olympic Pantry in Lillehammer, Norway [> Be Seeing You -- DPileggi
Submitted By JIM WELLER On 07-16-95