Salmon from Scandinavian is famous all over the world. The technique of curing fatty fish, such as salmon, evolved from a pre refrigeration era need to preserve seafood in a safe, flavorful way. The salt in the cure (a mix of salt and sugar in this recipe and herbs, spices and citrus zest in other recipes) draws out moisture, tranforming the texture and color of the fish. After a few hours or days in the refrigerator, the fish loses 15% of its weight. The condensed flesh takes on a reddish hue and a glossy sheen.


 1 2 lb. salmon filet with skin

3 tbsp. fine salt

1 tbsp. sugar


4 tbsp. rapeseed oil

4 tbsp. apple juice

1 finely chopped shallot

2 tbsp. freshly grated horseradish

1 small apple, quartered, cored and diced


a handful of fresh herbs, dill and cress

To make the fish, remove all bones and place salmon in a deep dish skin side down. Sprinkle with salt and sugar. Cover and refrigerate till the next day.

To make the salad, whisk together a marinade of oil, apple juice, shallot, and horseradish in a small bowl. Add diced apple to marinade and toss.

To serve, cut salmon in very thin slices diagonally across the grain and place them on serving plate. Arrange salad on top. Garnish with herbs.

This salmon can be served in all seasons. In the summer, it would be nice garnished with cucumber and radishes instead of apple and horseradish salad. The salmon can also be served with dill baby potatoes.

1 Comment

  1. Lynn Andersen says:

    You are welcome. I hope you enjoy reading about the Danish food and traditions.

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