| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Nordic |
Nordic, Nosh |
1 |
servings |
INGREDIENTS
| 1 |
kg |
Ocean trout; (2lb) |
| 40 |
g |
Salt; (1 1/2 oz) |
| 60 |
g |
Sugar; (2oz) |
| 200 |
ml |
Crushed whole juniper berries; (dry or frozen) |
|
|
; (1/3pint) |
| 2 |
ts |
Crushed pepper corns |
| 200 |
ml |
Chopped dill; (1/3pint) |
| 1 |
|
Tub cream cheese |
| 2 |
ts |
Mustard |
| 2 |
ts |
Sugar |
| 1 |
sl |
Red onion; chopped |
|
|
Chopped dill |
| 1 |
ts |
Crushed juniper berries |
| 100 |
g |
Strong Dijon mustard; (4oz) |
| 50 |
g |
Sugar; (2oz) |
|
|
Chopped dill |
|
|
Salt & pepper |
| 1 |
l |
Olive oil; (35fl oz) |
INSTRUCTIONS
CREAM CHEESE FILLING
MUSTARD SAUCE
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.
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