- 1 kilo salmon
- 1 - 2 Tbsp salt
- 1/2 - 1 Tbsp sugar
- 3/4 - 1 tsp fresh ground white pepper
- 2 bouquets dried Pine branches and/or fresh dill
- Dry mustard
- peanut oil
- Fresh dill
- Salmon: must be fresh. Fileted. Leave skin on, cut off head & tail, scrape membrane off belly
- Procedure: Lay pine branches in big, pan
- Top with dill
- Lay salmon filet skin side down.
- Spread with mixed spices as above (**) and lots of scissored dill
- Do the same to other filet and place on top of first filet, skin side up,
- Cover generously with dill, then pine branches.
- Cover with board and heavy weight on top.
- Place in cellar for 24 hours, (If too warm, leave only 12 hrs. then in fridge, then again 12 hrs. in warmer temp.)
- When ready, cut in 1 inch slices.
- Serve with sliced lemon and a mustard sauce.
- Sauce should be sweetish.
- Start with mustard, add vinegar and oil gradually, beating.
- Make thick sauce.
- Add lots of chopped dill, a lot of sugar, a little salt and pepper.
Rae and Jan were friends of my parents who were attached to the Swedish embassy in Washington. Sadly, I do not recall their last name. Please note that Rae suggests a fermentation stage that Canadian health regulations frown upon. Our recommendation is to complete the entire process in a refrigerated environment.
Tried this recipe?Let us know how it was!