Norwegian Marinated Salmon

⏱ 35 mins 🍽 48 canapes 🏷 Norwegian

This straightforward Norwegian dish yields salmon with a flavour and texture reminiscent of cold smoked salmon, emphasising the need for very fresh fish. The fillet is cured in a salt, sugar, and dill marinade with gin and beetroot pickle juice, then pressed for 24 hours. It is served thinly sliced on crisp, baked rye bread rounds accompanied by a Dijon and cream sauce, making elegant canapes.

Norwegian Marinated Salmon

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

Method

  1. Combine the sugar, salt, dill, beetroot pickle juice, and gin to create the marinade.
  2. Lay out a sheet of cling film on a long plate or tray, ensuring it is long enough to wrap over the salmon completely. note that liquid will be produced.
  3. Spread half of the marinade mixture onto the cling film, place the salmon fillet skin side down on top, then cover it with the remaining marinade. Fold the cling film over to form a sealed parcel.
  4. Place a smaller tray or board on top of the parcel and weight it down with food cans. Refrigerate for 12 hours.
  5. Take the parcel from the fridge, turn the fillet over, replace the tray and weights, and refrigerate for a further 12 hours.
  6. Prepare the sauce by mixing the Dijon mustard and cream together, then refrigerate it.
  7. Preheat your oven to 200°C.
  8. Cut two rounds from each slice of rye bread. Arrange them on a baking tray, spray lightly with olive oil, cover with baking paper, and weigh down with another tray. Bake for 15mins. Allow to cool fully. they can be kept in an airtight container for around 5 days.
  9. When ready to serve, take the salmon fillet from its marinade and wipe it clean.
  10. Using a thin, sharp knife, slice the salmon thinly. Spread a little sauce on each rye crisp and top with a slice of salmon.

Nutrition (per serving)

Sodium4188300 mg

Recipe details

CategoryNorwegian
AuthorCoasty