Equal quantities of fresh Norwegian salmon pieces (400 g),
400 g white sugar,
400 g coarse salt.
Add 1/4 cup Brandy (optional ) 1/2 cup lemon juice.
Zest of 1/2 lemon.
Pack the fish pieces with coarse salt and sugar, add brandy and lemon zest and lemon juice.
Cover with a lid and place in fridge for 1 and 1/2 days to cure. Turning occasionally.
Wash fish well and dry in paper towels. Fish must be firm.
Spread a layer of prepared mustard over fish pieces add chopped dill ( – a handful ) crack of black pepper.
Slice thin slivers of salmon and serve with horseradish sauce or creme fraiche smoothed, add a chopped chilli and 1 clove minced garlic.
Garnish with rocket and baby tomatoes radishes and cucumber balls. Lemon wedges, baby spring onions. Croutons:
Take a bread roll slice into thin rings.
Toast with a little olive oil on a griddle. Serve with fish.
Prepared, Tried and Tested by: Gail Haselsteiner