Salmon with Creme Fraiche
Salmon is one of the most popular fish in Denmark. When you go to a dinner party, you can bet on getting salmon or shrimps as an appetizer. This one is different and easy.
Salmon with Creme Faiche
7 oz. salmon fillet, 1 tbsp. salt, 2 tbsp. creme faiche or sour cream, 1 tsp. mustard, 1 tbsp. wine vinegar, salt and freshly ground pepper, 4 lettuce leave.
Garnish: wood sorrel * or another herb
Preheat oven to 300°F.
To make the fish, remove all bones and place salmon in a deep dish skin side down. Sprinkle with salt, cover and refrigerate 1 hour. Brush the salt off and bake the fish 6-8 minutes. It should be baked but a little raw in the middle.
Combine fish, creme fraiche or sour cream, mustard,, vinegar, salt and pepper. It should not be overly combined. Cover and refrigerate 20 minutes before serving with lettuce leaves and wood sorrel or another herb.
*Wood sorrel are tender, sour leaves with tart yellow (sometimes purple) flowers and taste wonderful.