| 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 |
|
Crushed whole juniper |
|
|
berries dry or frozen |
|
|
1/3pint |
| 2 |
t |
Crushed pepper corns |
| 200 |
|
Chopped dill, 1/3pint |
| 1 |
|
Tub cream cheese |
| 2 |
t |
Mustard |
| 2 |
t |
Sugar |
| 1 |
|
Red onion, chopped |
|
|
Chopped dill |
| 1 |
t |
Crushed juniper berries |
| 100 |
g |
Strong Dijon mustard, 4oz |
| 50 |
g |
Sugar, 2oz |
|
|
Chopped dill |
|
|
Salt & pepper |
| 1 |
|
Olive oil, 35fl oz |
INSTRUCTIONS
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. Converted by MC_Buster. Converted
by MM_Buster v2.0l.
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