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Print this Recipe    Pickled Salmon

Swedish Pickled Salmon

1kg fillet of salmon with skin left on
2 tablespoons sugar
2 tablespoons salt
2 tablespoons crushed mixed black and white pepper
2 cups chopped fresh dilleaves

Check that no small bones are left and cut the fish in two pieces.

Rub in the mixture above. Put the fish, with the flesh sides togheter
in a plastic bag and place it in the fridge for about 3 days. You
get a better result if you place something a little bit heavy on
top.

Turn it once a day.

To serve, scrape away the spice mixture, slice very thin. A salad,
boiled potatoes and a mustard sauce go well together with the fish.


Mustard sauce

Mix plain mustard, honey, white pepper and sour cream together.
Let it rest for at least half an hour before serving.

Beer and schnaps will be served for midsummer eve.

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