| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Danish |
Fish |
1 |
Servings |
INGREDIENTS
|
|
-Asparagus Mayonnaise: |
| 3 |
|
Egg yolks |
| 1/3 |
bn |
Asparagus, cooked and rough chopped |
| 3 |
oz |
Lemon juice |
| 1 |
c |
Olive oil salt and pepper to taste Salmon: |
| 24 |
oz |
Beer |
| 5 |
lb |
Salmon, filleted |
| 2 |
oz |
Saltpeter |
| 1 |
c |
Sugar |
| 1/2 |
c |
Salt |
| 1/2 |
c |
Black pepper |
| 2 |
tb |
Basil, chopped |
INSTRUCTIONS
Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and
lemon juice. Still blending, add the olive oil and mix well. Season with
salt and pepper. Makes about 2 cups.
Salmon: place fish skin side down in a flat container. Sprinkle on
saltpeter, sugar, salt, black pepper and basil. Pour beer over to cover.
Cover the dish and marinate the salmon for 2 weeks in the refrigerator.
Drain. To serve, slice salmon very thin, place on a bed of lettuce and
spoon on asparagus mayonnaise. Garnish with tomato and lemon slices if
desired. Makes 8 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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