Many Danes will be gathering friends and family for a grill party this Friday night, one of the longest nights of the Danish summer, midsummer night. It doesn’t have to be a lot of work if you plan it and make as much as possible the day before. You can make the main dish and ask friends and family to bring an appetizer, salad or dessert. Enjoy!
Grilled Salmon with Dill-Mustard Serves 12
3 tbsp. mustard seeds
1 cup mayonnaise
½ cup fish mustard
4 tbsp. finely chopped dill
1 tbsp. brown sugar
Juice of a lime
freshly ground black pepper
5 lbs. salmon fillet with skin
1-2 tbsp. oil
Grilled New Potatoes:
5-6 lbs. new potatoes
3 tbsp. oil
salt and freshly ground pepper
6 tbsp. finely chopped parsley
Prepare a fire in a charcoal grill or preheat a gas grill.
To make salmon, remove all bones and place salmon, skin side down on a large piece of folie smurt with oil. Set aside.
To make dill-mustard, in a small sauté pan or skillet, roast the mustard seeds. Take them up and set aside. Mix the mayonnaise with fish mustard, dill, lime juice and brown sugar. Season with pepper. Spread this mixture on the salmon and sprinkle with roasted mustard seeds. Place the fish on the warm grill, close the grill and cook 25 minutes.
To make potatoes, cook the potatoes the day before or in the early morning. Peel them and coat the potatoes in oil, salt, pepper, and parsley. Set them on six long or 12 shorts spears which have been soaking in cold water for a few hours. Place the spears on the grill next to fish the last 15 minutes.
To serve, place the grilled salmon on a large platter with lots of dill and potatoes.