Easter Sunday all the Danes are either eating an Easter lunch or an Easter dinner. This marinated salmon can be an appetizer for the Easter dinner or a part of the Easter lunch. The technique of curing fatty fish evolved from a pre refrigeration era need to preserve seafood in a safe, flavorful way. The lemon and salt in the cure draws out moisture, transforming the texture and color o the fish. After a few hours or days in the refrigerator, the fish loses 15% of its weight.
LEMON MARINATED SALMON WITH HORSERADISH DRESSING
12 appetizer serverings
3 lbs. salmon filet, with skin left on
Marinade: 6 lemons
salt and freshly ground white pepper
Dressing:
1 cup sour cream
2 cups whipped heavy cream
2 tbsp. lemon juice
salt and freshly ground white pepper
2 -3 tbsp. freshy grated horseradish
Garnish: cress or parsley
To make the salmon, remove all bones from salmon and place salmon skin side down in a deep dish. Grate rind of 2 lemons and sprinkle over salmon. Squeeze juice from all 6 lemons; pour over salmon and sprinkle with salt and pepper. Cover and refrigerate for at least 4 hours or overnight. Make sure salmon is covered with juice or turn filet once or twice while marinating.
To make the horseradish dressing, whisk all ingredients for dressing in a bowl.
To serve, cut salmon in very thin slices diagonally across grain. Place slices of salmon on a plate and garnish with dressing, cress and lemon zezt.
Suggested accompaniment: toasted white bread or crusty bread
Leave a Reply