Laks

Preparation:

Preparation: The salmon must be cleaned and boned. It is then rubbed with salt, sugar, pepper and dill, then closed again and placed in a hermetically sealed bowl. It must therefore rest for two days in a cool place. From time to time it should be taken by draining the liquid released from the fish. This long marinade comes to an end and then we proceed to cut it into thin slices (like smoked salmon). When serving, it is combined with a mustard sauce, with brown sugar, salt, dill and a few drops of oil. The salmon slices are accompanied by steamed new potatoes, or spinach and scrambled eggs.