Ingredients
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Boiled Salmon
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800 grams whole, wild salmon, sliced into cutletsor store bought cutlets if the catch was poor
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2 litres Water
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6 tablespoons Salt
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1 teaspoon whole peppercorns
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Cucumber Salad
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1 organic cucumber
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1 tablespoon vinegar7% acetic acid or similar
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2 tablespoons Water
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½ teaspoon Salt
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½ teaspoon ground white pepper
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Butter Sauce
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200 grams Cold Buttercut into cubes
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200 millitres heavy cream
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1 tablespoon fresh curly parsleychopped
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1 tablespoon freshly squeezed lemon juice
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½ teaspoon Salt
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¼ teaspoon ground white pepper
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600 grams potatoes
Directions
Preparation
- Peel the potatoes, bring to a boil in salty water (approximately 20 minutes).
- To make the cucumber salad: mix water, vinegar, sugar, salt and pepper. Thinly slice the cucumber (with a mandolin slicer or Norwegian cheese slicer).
- Add the slices to the vinegar-mix.
- To make the butter sauce: bring the cream to a boil and reduce to less than half the amount.
- Remove the sauce pan from the stove.
- Add the butter cubes, one by one, whisking briskly.
- Add chopped curly parsley, lemon, salt and pepper to taste.
- To cook the fish: bring the water to a boil in a large sauce pan with salt and whole peppercorns, and remove from/reduce the heat.
- Add the fish cutlets and leave for 10 minutes.
- The water should not boil!
- The fish is done when the bone can easily be removed.
Check out more Norwegian foods by reading our story on the most popular traditional foods in Norway.
