Swedish Cold Salmon with Mustard Sauce Recipe
Ingredients
| Salmon | 6 Pound | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Salt | 1⁄4 Cup (4 tbs) | |
| White pepper | 1 Tablespoon | |
| Dill | 1 Large, snipped | |
| Mustard sauce | 1 Tablespoon | |
| Rye bread/Pumpernickel bread | 1 |
Directions
Two days before: With sharp knife, carefully remove skin from salmon.
Cut salmon in half along bone; remove bone.
Combine sugar, salt, and pepper; mix well.
Use about one third of sugar mixture to sprinkle both sides of salmon, lightly rubbing into surface.
On tray, covered with waxed paper, place one salmon half.
Cover with half of snipped dill.
Place other half of salmon, cut side sprinkled with rest of dill, on top.
Place a bread board on top of fish; weigh down with very heavy skillet or iron.
Refrigerate two days.
During refrigeration, sprinkle two more times with sugar mixture, turning fish and basting with juices in tray.
When ready to serve, lightly dry salmon with paper towels.
If desired, garnish with fresh dill and thin lemon slices.
Slice thinly.
Serve with Mustard Sauce and dark bread.
Makes 20 servings.
Cut salmon in half along bone; remove bone.
Combine sugar, salt, and pepper; mix well.
Use about one third of sugar mixture to sprinkle both sides of salmon, lightly rubbing into surface.
On tray, covered with waxed paper, place one salmon half.
Cover with half of snipped dill.
Place other half of salmon, cut side sprinkled with rest of dill, on top.
Place a bread board on top of fish; weigh down with very heavy skillet or iron.
Refrigerate two days.
During refrigeration, sprinkle two more times with sugar mixture, turning fish and basting with juices in tray.
When ready to serve, lightly dry salmon with paper towels.
If desired, garnish with fresh dill and thin lemon slices.
Slice thinly.
Serve with Mustard Sauce and dark bread.
Makes 20 servings.
Chef
