Best Norwegian Marinated Salmon Recipes

Norwegian Marinated Salmon image

Provided by Coasty

Categories Norwegian

Time 35m

Yield 48 canapes

Number Of Ingredients 10

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

Steps:

Make the marinade by mixing the sugar, salt, dill, beetroot pickle juice, and gin.
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.
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.
Cover with a smaller tray or board and weigh down with food cans and refrigerate for 12 hours.
Remove from refrigerator and turn fillet over. Replace the tray and weigh down again. Return to refrigerator for another 12 hours.
Mix the sauce ingredients together and place in the refrigerator.
Heat oven to 200°C.
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.
To serve, remove the fillet from the marinade and wipe clean of marinade.
Take a thin sharp knife thinly slice the salmon. Pop a smear of sauce on the rye crisps and top with some salmon.

Nutrition Facts : Calories 119.7, Fat 3.1, SaturatedFat 1.2, Cholesterol 16.4, Sodium 4188.3, Carbohydrate 16.4, Fiber 1, Sugar 9, Protein 5.7

Gravlax (marinated salmon) image

Provided by Andreacute Grisell

Categories Swedish

Time P3DT20m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs norwegian salmon fillets (of optimum quality)
1/4 cup salt (preferably sea salt)
1/3 cup sugar
1/2 teaspoon white peppercorns, slightly crushed in a mortar
1 bunch fresh dill, the stems
3 tablespoons Swedish mustard or 3 tablespoons german sweet mustard
1 teaspoon Dijon mustard
1 teaspoon sugar
1 teaspoon vinegar
salt, pepper
6 tablespoons mild vegetable oil (not olive oil!)
additional fresh dill, finely chopped

Steps:

For the salmon, remove all bones with a pair of tweezers, but leave the skin on.
Rinse.
Mash the dill stems in a mortar with a little of the salt.
Mix with the rest of the salt, the sugar and pepper.
Save the dill leaves for the sauce.
Cover the flesh side of the fillets with the mixture, and place the fillets flesh-to-flesh in a tray made of glass or stainless steel.
Cover with plastic foil and put a heavy weight on top (e. g. the mortar or a brick).
Keep refrigerated for 72 hours, turning the fillets every 12 hours.
Do not discard the liquid that forms.
Scrape off the spices and discard the liquid.
The salmon will keep refrigerated for about a week.
For the sauce, mix mustard, sugar and vinegar.
Add the oil a little at the time (as for mayonnaise), constantly stirring.
Just before serving, add lots of dill and salt and pepper to taste.
Slice the salmon with a sharp, flexible knife in big, thin slices parallell to the skin.
Arrange the ice-cold salmon on lettuce leaves with slices of lemon.
Serve the sauce separately.
Also serve toasted bread and butter.