Laks
Instructions
The salmon must be cleaned and bones removed.
Is then rubbed with salt, sugar, pepper and dill, then closed and placed in a hermetically sealed Terrine.
Must rest for two days in a cool place.
From time to time be taken downing the liquid released from the fish.
This long marinating terminates and then proceeds to cut it into thin slices (such as smoked salmon).
At the time of service, mates with a mustard sauce, brown sugar, salt, dill and a few drops of oil.
The slices of salmon they garnish potatoes steam, or spinach and scrambled eggs.
Ingredients and dosing for 4 persons
- 1 1000 g salmon
- 2 tablespoons of salt
- 2 tablespoons of sugar
- Minced 1 of pepper
- Dill (or fennel)
- For the marinade:
- 100 g of brown sugar
- 100 G = = French Mustard
- 2 tablespoons of olive oil
- Salt
- Wine vinegar