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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the marinade by mixing the sugar, salt, dill, beetroot pickle juice, and gin. | 2. Take a length of clip wrap, long enough to fold back over the salmon. Place cling wrap on a long plate/tray. There will be some liquid at the end of the process so don't use a flat plate. | 3. Spread 1/2 the marinade on the cling wrap then place the fillet skin side down and cover the fish with the marinade. Fold over the cling wrap and make a neat parcel. | 4. Cover with a smaller tray or board and weigh down with food cans and refrigerate for 12 hours. | 5. Remove from refrigerator and turn fillet over. Replace the tray and weigh down again. Return to refrigerator for another 12 hours. | 6. Mix the sauce ingredients together and place in the refrigerator. | 7. Heat oven to 200°C | 8. Cut 2 rounds from each slice of bread. Place on baking tray and spray lightly with olive oil. Cover with a piece of baking paper and then weigh down with another tray. Bake in oven for 15mins. Cool completely. These can be stored in air tight container for about 5 days. | 9. To serve, remove the fillet from the marinade and wipe clean of marinade. | 10. Take a thin sharp knife thinly slice the salmon. Pop a smear of sauce on the rye crisps and top with some salmon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt	500		coarse	-	-	-	-
sugar	400			322392.0	80638.4	0.0	0.0
dill	1	cup	chopped	307.44	55.6114	16.1078	14.6563
gin	60	ml		-	-	-	-
pickle juice	1/2	cup		403.4676	0.0	89.7602	2.2667
salmon fillet	1		boned	403.4676	0.0	89.7602	2.2667
rye bread	24	slices		-	-	-	-
olive oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
dijon mustard	1/2	cup		403.4676	0.0	89.7602	2.2667
cream	1	cup		792.0	15.96	8.712	83.23200000000001

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