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Cooked by: Chef / Ethnicity: Danish cuisine / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 1 |
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Directions: 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.
| Ingredients:
0 Asparagus Mayonnaise:
3 Egg yolks
1/3 Bunch(s) Asparagus, cooked and rough chopped
3 Ounce(s) Asparagus; Fresh, Any Color
1 Cup(s) Olive oil salt and pepper to taste Salmon:
24 Ounce(s) Beer
5 Pound(s) Salmon, filleted
2 Ounce(s) Saltpeter
1 Cup(s) Chopped walnuts
1/2 Cup(s) FUSILLI PASTA (SPIRALS)
1/2 Cup(s) Molly McButter
2 Tablespoon(s) Basil, chopped |
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