This Danish-style marinated salmon offers a sophisticated take on cured fish, balancing the richness of salmon with the sharp bite of beer and herbs. The two-week curing process transforms the flesh into a firm, flavorful delicacy that slices beautifully. Paired with a homemade asparagus mayonnaise, this dish delivers a creamy, earthy contrast that elevates the meal. Perfect for elegant appetizer platters or light summer lunches, it requires patience but yields impressive results. The combination of fresh basil, zesty lemon, and tender asparagus in the sauce complements the savory depth of the cured salmon. Serve chilled on a bed of crisp lettuce for a refreshing, gourmet experience that feels both traditional and refined.
Marinated Salmon Danish Style
Description
This Danish-style marinated salmon offers a sophisticated take on cured fish, balancing the richness of salmon with the sharp bite of beer and herbs. The two-week curing process transforms the flesh into a firm, flavorful delicacy that slices beautifully. Paired with a homemade asparagus mayonnaise, this dish delivers a creamy, earthy contrast that elevates the meal. Perfect for elegant appetizer platters or light summer lunches, it requires patience but yields impressive results. The combination of fresh basil, zesty lemon, and tender asparagus in the sauce complements the savory depth of the cured salmon. Serve chilled on a bed of crisp lettuce for a refreshing, gourmet experience that feels both traditional and refined.Ingredients
Directions
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Prepare the asparagus mayonnaise by placing the egg yolks, cooked asparagus, and lemon juice into a food processor.
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Blend the mixture until smooth.
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With the processor still running, slowly drizzle in the olive oil until the mixture emulsifies and thickens.
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Season the mayonnaise with salt and pepper to taste. Set aside in the refrigerator.
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Place the salmon fillets skin-side down in a non-reactive flat container large enough to hold them in a single layer.
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In a small bowl, combine the saltpeter, sugar, salt, black pepper, and chopped basil.
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Sprinkle the curing mixture evenly over the top of the salmon fillets.
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Pour the beer over the salmon to completely cover the fish.
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Cover the container tightly and place it in the refrigerator.
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Marinate the salmon for 2 weeks, turning the fillets once halfway through the curing time.
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After 2 weeks, remove the salmon from the marinade and drain well, patting dry with paper towels.
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Slice the cured salmon very thinly.
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Arrange the salmon slices on a bed of lettuce leaves.
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Spoon the asparagus mayonnaise over the salmon.
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Garnish with tomato and lemon slices if desired and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 0.8kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.1mg1%
- Total Carbohydrate 0.2g1%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Note: Saltpeter (sodium nitrite) is a curing agent. Use it with caution and store cured fish in the refrigerator. Consume within a few days of curing for best quality and safety.
Storage: The asparagus mayonnaise can be stored in an airtight container in the refrigerator for up to 3 days. The cured salmon should be kept refrigerated and consumed within 3-5 days.
Substitution: If you cannot find saltpeter, you can use a commercial cure mix like Prague Powder #1, following the package instructions for quantity. Do not substitute with regular salt only, as the curing process relies on the nitrite for preservation and color.
Tip: Ensure the salmon is fully submerged in the beer. If necessary, use a small plate or weight to keep the fillets under the liquid.
