Soft-salted salmon "In Norwegian" and sauce to it

Description

“What served in Norway for Christmas?” I asked the other day a colleague Bjorn air travellers departing to his home. “If on the table are Aquavit Gravlaks and means the holiday for me was a success!” - he answered. Fjords, trolls, waterfalls... we still do not need to. Same with salted fish recipe Bjorn, we will make until the New year!

Ingredients

Salmon

1 kg
Salt

100 g
Sugar

50 g
Dill

100 g
Lemon

1 piece
Orange

1 piece
Alcohol

4 tsp
Mustard

2 Tbsp
Vegetable oil

100 g
Vinegar

1 tsp
Black pepper

Cooking

Here is a fillet of fresh salmon emblazoned on the icy table in my garden.

Fillet cut into two equal parts. For salted fish will require 10% of salt from its weight, i.e., 100 g and 50 g of sugar. Mix the sugar and salt. Grate the pieces on both sides.

Trying not to touch the white part to remove the zest from the lemon and orange.

Finely chop the dill with stems. Stir the dill, zest and pepper.

That is "akvavit" - "water of life". Almost the same vodka, but infused the thyme, St. John's wort and other herbs. Produced mainly in Norway and Denmark. The frame was placed or the horn, or bottle! :)

Now for the fish. Each of the parties will get just such a "feather bed". On top of "sprinkle" with aquavit (or what have you in the bar), about a teaspoon on each side..

Take a deep glass or ceramic form (not the metal) and begin to put all the layers: layer of dill, then the fish skin-side down, layer the fennel, the fish skin side up, layer of dill.

Put a plate and press load. Put in the refrigerator for 12 hours.

That's how the fish looks after 12 hours. Separated liquid - brine (not drained). The pieces flip over and put another 12 hours in the refrigerator.

If the fish you have fresh, in 12 hours you can try wiping with a damp cloth a small part. If you thought that little salt - dosolit a bit. So I had a picnic on the ice. Very tender fish, but not yet "ripe".

And you can squeeze the juice from lemon and orange, add onion and marinate for 3-5 minutes, no more, otherwise the fish will freeze.

Work here is pink gluttony! Try it, interesting!

24 hours to get the fish, wipe with a damp cloth, do not wash!

Slice thinly with a knife.

To prepare a traditional sauce, mix the mustard, sugar (1ch. L.), vegetable oil (not olive), vinegar and chopped dill. If you don't have Dijon mustard, use regular, adding a little honey.

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