Raw Herb Spiced Salmon

As a starter ca 15 servings.
As main course ca 8-10 servings.

You can very well freeze raw spiced salmon.

1.7 kg  fillets of salmon with skin (3.7 lb = 2 fillets)
1 bunch of dill, chopped
1 bunch of parsley, chopped
1 dl sugar, granulated
3/4 dl salt
1 tablespoon paprika

1 tablespoon fresh ground white pepper
1 tablespoon ground black pepper
1 tablespoon rosé pepper
½ teaspoon Cayenne
1 tablespoon tarragon
1 tablespoon basil
1 tablespoon chervil

1. Clean the salmon and remove as much bones as possible, keeping the flesh intact as much as possible
2. Mix the other ingredients in a bowl
3. Place 1/4 of the spice mixture at the bottom of a roaster/baker
4. Place 1 fillet on the spice mixture with the skin side down
5. Sprinkle 2/4 of the spice mixture on the fillet
6. Place the other fillet on top, the flesh sides together
7. Sprinkle the rest of the spice mixture on the skin side of the top fillet
8. Cover with a lid or plastic foil and store cold over night
9. Turn the fillets over and store for another night
10. Scrape off the spices and pour off any liquid (the fish can be stored for a while whith the spices)
11. Cut in thin slices
12. Serve with sauce (below), why not on a slice of party rye bread, garnish with fresh dill

Salmon sauce

3 tablespoon white wine vinegar
1 dl Swedish mustard (sweet)
3 tablespoon brown sugar
1 tablespoon herb salt

1 pinch white pepper
4 dl olive oil
1½ dl dill

1. Mix the vinegar, mustard, brown sugar, salt, and the pepper in a bowl
2. Beat the oil in a fine jet, preferably with an electric mixer
3. Chop the dill finely and mix it with the other ingredients
4. Store the sauce cold, over night if possible

Enjoy!

Source: 100 Goda Sidor, Sockerbolaget Ed. 4