JBasement Salmon
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Smooth marinated salmon and crunchy vegetables. It’s a feast for the senses! Lasimaster’s vegetables 1 pk carrots 6 pk radishes 1 pk fennelnbsp;red onion 1 dl white wine vinegar 1 dl sugar ½ dl water ½ dl sugar ½ dl water ½ dl chopped dill
Boil a stock of water, sugar and salt for the salmon in the cellar. Throw in the dill when the stock has come to the boil. Trim off the skin. Cut the salmon fillet in half lengthways. Cut a matchstick-sized piece from the long half of the fillet. Place the pieces in a dish and pour the slightly thickened stock over the fish slices. Place the casserole dish in the cupboard for 24 hours, but even an hour is enough for the best results. The shorter the marinade, the more water you should put in the marinade. Lasimaster’s vegetables Peel and prepare the vegetables. Slice them as thinly as you can. Mandolin is a good helper. Put the vegetables in a bowl. Bring the broth to the boil and pour it over the vegetables. Leave to marinate in the fridge for a few hours.
