Personally, I only eat grilled salmon for the Christmas table and here is a variant you can quite easily make yourself and which becomes a fun variant of the classic dig.
About 8-10 portions
Ingredients
500-700 g Salmalax fillet
40 g salt
30 g sugar
2 cl gin
2 cl freshly squeezed grapefruit juice
1 g white pepper
3 g black pepper, preferably hourly
Description:
- Mix sugar and salt.
- Roughly grind the pepper.
- Place half of the sugar/salt mixture on a steel sheet.
- Also sprinkle with pepper.
- Add the whole salmon fillet.
- Sprinkle over the rest of the spices.
- Mix the gin and juice and pour over the salmon.
- Wrap in plastic and leave for at least 4 days, 5 will be enough.
- Slice up and serve.
Pairs with:
This is a buffet dish and you probably drink beer and possibly schnapps.