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Now you have to go out and catch a fresh salmon for this dish. Only fresh salmon can be used.
Procedure without liability: Catch the salmon and use the large center piece of approx. 600 to 800 grams. Clean and fillet the fish so you have two pieces. Cut away side bones with a sharp knife and remove the nerve bones with this solid tweezers. Take a plate where the two sides of salmon can be in. Pour the cold syrup for this recipe over the fish and place it in the refrigerator for a day. Syrup to rim salting: Boil 4 dl water, 60 g salt, 40 g sugar, 2 teaspoons mustard seeds, 1 teaspoon coriander seeds, 1 teaspoon dill seeds, ½ teaspoon whole white pepper and dill twigs. Dill leaves for garnish. Once the syrup is lukewarm pour 1 dl seasoning snaps in. Cool the syrup completely and then add to the salmon. After 1 day in the refrigerator take the salmon up and watered it briefly approx. 5 minutes in cold water. Blotted dry with kitchen towel and cut into thin slices. Serve on the portion plates and garnish with chopped dill. Serving: Scrambled eggs served with the dish. Knock out 2 eggs per person in a bowl. Get 2 tablespoons cold water and 2 tablespoons seasoning snaps in per person and whip well with a hand whisk until everything is "airy". A dollop butter in pan and melt it at medium heat. Pour the eggs in and let it congeal under lids at medium heat. Seasoning with salt and white pepper when the scrambled eggs are complete. Place it on plates next to the salmon. Hint: Small new Danish potatoes cooked in slightly salty water is also good for the dish. Completely new Danish potatoes must be cooked in 12 minutes only, after which water is poured off, and air-dried briefly. Put the potatoes back into the pot, and 2 tablespoon seasoning snaps pored over. Put the lid on and shake the pot briefly to seasoning snaps are soaked into the potatoes. Drink: Drink your favorite beer to the dish and rinse off with the rest of seasoning snaps. You'll hear the angels sing. That dish comes from Sweden. |