Marinated salmon danish style

1 servings

Ingredients

Quantity Ingredient
3 eaches Egg yolks
3 ounces Lemon juice
24 ounces Beer
2 ounces Saltpeter
⅓ each Bnch asparagus, cooked,chopped
1 cup Olive oil
Salt and pepper to taste
½ cup Salt
2 tablespoons Basil, chopped
5 pounds Salmon, filleted
1 cup Sugar
½ cup Black pepper

Directions

INGREDIENTS

ASPARAGUS MAYONNAISE

SALMON

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.

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