Who doesn’t want to have marinated salmon on the Christmas- or Eastertable? Marinated salmon is easy to do yourself and is much cheaper than buying ready-made marinated salmon in the store. What’s left over can be used in a salmon pudding.
Marinated salmon
about 1 kg fresh salmon fillet
1 tbsp whole allspice
1 tbsp whole white pepper
1 1/2 dl granulated sugar
1 dl salt
fresh dill
Butler’s sauce
2 tbsp Scanian mustard
1 tbsp Dijon mustard
3 tbsp brown sugar
about 2 dl neutral rapeseed oil
1 tbsp red wine vinegar
a few drops Japanese soy
a few drops Worcestershire sauce
a few drops cold, strong coffee
finely chopped dill
Salmon
Crush the allspice and white pepper. Mix the sugar, salt and pepper in a bowl.
Place the salmon in a dish.
Rub the spice mixture into the flesh side of the salmon. Also place the spice mixture under the salmon.
Add the dill.
Leave for about two hours. Cover with plastic wrap and leave in the fridge for two days. Turn it a few times.
Scrape off any remaining spice mixture and dill before carving the salmon.
Sauce
Mix the mustard and sugar in a bowl.
Stir in the oil drop by drop while whisking.
Add the vinegar, soy sauce, Worcestershire sauce and coffee.
Before serving, stir in the finely chopped dill.
