| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
French |
Seafood |
3 |
Servings |
INGREDIENTS
| 3 |
lb |
Salmon fillet, with skin |
|
|
remaining on bottom |
|
|
Salt |
|
|
White peppercorns, crushed |
|
|
Sugar |
| 2 |
|
Bunches fresh dill, chopped |
| 1/4 |
c |
Aquavit, approximately |
| 1 |
c |
Vegetable oil |
| 1/4 |
c |
Brown sugar |
| 1 1/2 |
t |
Coarse salt |
| 2 |
T |
Granulated sugar |
| 1/4 |
c |
Chopped fresh dill |
| 1/4 |
c |
Red wine vinegar |
| 1/2 |
c |
Salad mustard |
| 3/4 |
c |
Salad oil |
|
|
Salt and pepper |
|
|
Tabasco sauce |
INSTRUCTIONS
Place the salmon fillet skin side down in a pyrex dish. Sprinkle with
salt, peppercorns, & sugar. Place the dill over all. Sprinkle with
aquavit & then place oil on top. Lay a piece of waxed paper over the
fish & press with a weight. Refrigerate. Let marinate for 48 hours,
turning once, if desired. To serve, thinly slice on the diagonal.
Serve with a plain boiled potato in its jacket & Mustard Dill Sauce.
Mustard Dill Sauce: In a wooden bowl, mash the brown sugar, salt,
granulated sugar, & dill. Add the red wine vinegar & gradually whisk
in the salad mustard. Slowly dribble in the salad oil & whisk until
the sauce is thick. Season to taste with salt, pepper, & Tabasco
sauce. SCANDIA SUNSET BLVD., LOS ANGELES. BEVERAGE: AQUAVIT From
the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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