Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the salmon, remove all bones with a pair of tweezers, but leave the skin on. | 2. Rinse. | 3. Mash the dill stems in a mortar with a little of the salt. | 4. Mix with the rest of the salt, the sugar and pepper. | 5. Save the dill leaves for the sauce. | 6. Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel. | 7. Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick). | 8. Keep refrigerated for 72 hours, turning the fillets every 12 hours. | 9. Do not discard the liquid that formsuntil the end of 72 hours. ( A lot of liquid will form). | 10. Scrape off the spices and discard the liquid. | 11. The salmon will keep refrigerated for about a week. | 12. For the sauce, mix mustard, sugar and vinegar. | 13. Add the oil a teaspoon at a time, constantly stirring. | 14. Just before serving, add lots of dill and salt and pepper to taste. | 15. Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin. | 16. Arrange the ice-cold salmon on lettuce leaves with slices of lemon. | 17. Serve the sauce separately. | 18. Optional: Also serve toasted bread and butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salmon fillet	1	kg		1419.1906	0.0	198.2869	63.3639
sea salt	60			-	-	-	-
sugar	70			56418.6	14111.72	0.0	0.0
white peppercorn	3	ml		-	-	-	-
dill	1	bunch		-	-	-	-
mustard	50			15.75	2.7242	1.6683	0.245
sugar	5			56418.6	14111.72	0.0	0.0
vinegar	5			15.645	0.6928	0.0	0.0
salt				-	-	-	-
vegetable oil not olive	90	ml	mild	-	-	-	-
dill			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.