Rimet Christmas Salmon with Dill Schnapps

Shopping List for 4 adults

1 salmon fillet around 500 g
4 tbsp. sea salt
3 tbsp. organic sugar
2 tsp. dill seed
2 tsp. coriander seeds
1 tsp. white peppercorns
saffron quantity after your wallet
1 organic lemon juice and grated shell of lemon
1 dl dill aquavit (5 snaps glass)
1 bunch dill for garnish

Hint: Make your own dill schnapps with Brøndums Snaps Klar.
Fill the bottle up with a lot of dill stalks and let it rest for one to two weeks max.
I am an angler in Scandinavia
Recipe No. 59
Rimet Christmas Salmon with Dill Schnapps
Rimet Christmas Salmon with Dill Schnapps

Procedure without liability: At the risk of repeating myself, I will come here with a slightly different method of rimet salmon. (Described above in point 14 fish fillets as described). Come sea salt, sugar, dill seed, coriander seeds and white peppercorns in a food processor or blender and run for half a minute. If you only have a mortar, it can also be used to crush the seeds, then mixed with salt and sugar.

Læg en del af blandingen i bunden af et passende stort fad og kom laksesiden ovenpå med skindsiden nedad. Resten af blandingen fordeles på kødsiden. Laksen filmes og sættes i køleskab natten over - seks timer - fadet tages ud og den væde der er trukket ud af laksen hældes forsigtig bort.

Put some of mixture in bottom of an appropriate dish and came on top the salmon with the skin side down. The rest of the mixture spread on the flesh side. Salmon filmed and put in refrigerator overnight - six hours - the dish is removed and the moisture pulled out of the salmon carefully poured away.

Take the salmon up after maturation and put it on a clean tea towel and pat it dry with paper towels. If you put the salmon on a paper towel the salmon "glue" onto the paper and it is annoying to get it off again. Should be added to the meat side with too many spices they scraped away with a knife. The fresh dill chopped finely and then pressed into fish flesh. Cut the salmon into thin slices. Starting from the head and cut to the head - the missing head.

Serving: Cut as many pieces of salmon, as you can eat, and put them on a plate. The rest of the salmon should be immediately put in fridge so it can keep fresh for approximately 3 days. A good bread spread with unsalted butter is suitable for rimet salmon.

Garnish: Use the fresh dill for extra decoration.

Drinks: A cold Pilsner beer and a dill aquavit is preferable.

Hint: If you want to make two fishing sites at once. So wait with the fresh dill to the day you will eat the fish. Think of soil bacteria in herbs. Alternative to fresh dill is dried dill, but the taste is not as intense.

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