Lemon Marinated Salmon with Horseradish Dressing

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.













12 appetizer serverings

3 lbs. salmon filet, with skin left on

Marinade: 6 lemons

salt and freshly ground white pepper


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

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