Recipe - Cured Salmon In Apple Mint

4 Salmon fillets
240 g Coarse salt
360 g Sugar
2 bn Fresh apple mint (finely
chopped)
4 tablespoon Brandy
4 tablespoon Sunflower oil
4 tablespoon White peppercorns (cracked)

SAUCE
16 tablespoon Table mustard
4 tablespoon Hot English mustard
2 tablespoon Dijon mustard
12 tablespoon Sugar
8 tablespoon White vinegar
1 1/3 cup Sunflower oil
12 tablespoon Fresh chopped dill
2 tablespoon Fond marinade (up to 3)

I'm sending a recipe for cured salmon in apple mint.

This is a very common first course here in Norway, we usually cure it with
dill instead of apple mint,but you can use many different kinds of herbs or
spices, its very popular with juniper berry.

The cured salmon is usually served with a mustard sauce and any kind of
dark bread or hot creamed potatoes w/dill.

We cut the salmon in thin slices and garnish with salad leaves (endive
friseè,lollo russo) and the sauce.

1. Mix sugar ,salt, brandy and sunflower oil.

2. Put some mixture in a container and place a salmon fillet on top,skin
down, sprinkle generously with apple mint and a spoonful of peppercorns,
repeat process with other three fillets.

3. Cover container with plastic and marinate for 24 hours, turn fillets
around and marinate another 24 hours.

4. refrigerate or freeze fillets in oiled paper.

Sauce (50 ml. per portion):

(All ingredients mixed together make about 1 litre)

1. Mix mustards and gradually add sugar, vinegar, oil and fond marinade.

2. Add chopped dill Posted to TNT Prodigy's Recipe Exchange Newsletter by
Merethe Røskeland roeskela@online.no on Apr 13, 1997