Marinated Salmon Danish Style

Servings: 1
Ingredients:

-Asparagus Mayonnaise:
3    Egg yolks
1/3 bn Asparagus, cooked and rough
-chopped
3 oz Lemon juice
1 c  Olive oil
-salt and pepper to taste
-Salmon:
24 oz Beer
5 lb Salmon, filleted
2 oz Saltpeter
1 c  Sugar
1/2 c  Salt
1/2 c  Black pepper
2 tb Basil, chopped

Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and
lemon juice. Still blending, add the olive oil and mix well. Season with
salt and pepper. Makes about 2 cups.

Salmon: place fish skin side down in a flat container. Sprinkle on
saltpeter, sugar, salt, black pepper and basil. Pour beer over to cover.
Cover the dish and marinate the salmon for 2 weeks in the refrigerator.
Drain. To serve, slice salmon very thin, place on a bed of lettuce and
spoon on asparagus mayonnaise. Garnish with tomato and lemon slices if
desired. Makes 8 servings. From the files of Al Rice, North Pole Alaska.
Feb 1994

—–