Norwegian Marinated Salmon

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 500 g coarse salt
• 400 g sugar
• 1 cup dill, finely chopped
• 60 ml gin
• 1/2 cup beetroot pickle juice
• 1 kg salmon fillet, skin on & pin boned
• 24 slices rye bread
• 1 -2 tablespoon olive oil
• 1/2 cup dijon mustard
• 1 cup cream, heavy

Recipe

• 1 make the marinade by mixing the sugar, salt, dill, beetroot pickle juice, and gin.
• 2 take a length of clip wrap, long enough to fold back over the salmon. place cling wrap on a long plate/tray. there will be some liquid at the end of the process so don't use a flat plate.
• 3 spread 1/2 the marinade on the cling wrap then place the fillet skin side down and cover the fish with the marinade. fold over the cling wrap and make a neat parcel.
• 4 cover with a smaller tray or board and weigh down with food cans and refrigerate for 12 hours.
• 5 remove from refrigerator and turn fillet over. replace the tray and weigh down again. return to refrigerator for another 12 hours.
• 6 mix the sauce ingredients together and place in the refrigerator.
• 7 heat oven to 200°c.
• 8 cut 2 rounds from each slice of bread. place on baking tray and spray lightly with olive oil. cover with a piece of baking paper and then weigh down with another tray. bake in oven for 15mins. cool completely. these can be stored in air tight container for about 5 days.
• 9 to serve, remove the fillet from the marinade and wipe clean of marinade.
• 10 take a thin sharp knife thinly slice the salmon. pop a smear of sauce on the rye crisps and top with some salmon.