Pickled Norwegian Salmon with Horseradish Cream

Procedure

Horseradish Cream

• Finely chop the chives.
• Mix crème fraîche, horseradish and chives togther, and season with 1–2 tbsp sugar and lemon juice adjusting to desired sweet-and-sour taste.
• Season with salt and pepper. (The sauce is best made a day in advance).

Salmon

• Cut salmon fillet into 1" thick slices. Sprinkle with 4 tbsp salt and let stand for 15 minutes. Rinse salt off with cold water.
• Cut red onion into thin slices.

Brine

• Place water, white wine or vinegar, 1.5 cups sugar, half the onion, mustard seeds, cloves, bay leaves and peppercorns in casserole dish and bring to boil. Let it simmer for 30 minutes and strain, reserving brine.
• Pour brine back into casserole dish and bring to boil again. Add salmon and remaining onion and remove immediately from heat. After 3 minutes, salmon is ready to serve.

Serving Suggestion:

• To serve, remove salmon and onions from brine. Top with horseradish cream sauce.
• To serve at room temperature, let salmon cool in brine to the desired temperature.
• Serve with boiled potatoes and fresh lettuce leaves.
• Use as an appetizer by cutting the ingredient list in half.
• Enjoy leftover salmon on a sandwich or in a salad.