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The Scandinavian Cookbook
by Trina Hahnemann
Norwegian smoked salmon is world famous and tastes great, but salmon also tastes fabulous when marinated rather than smoked. The taste becomes light—and in the recipe below it takes on a deep citrus flavor. The fresh salmon needs to marinate for a few days before freezing overnight. If you want to serve only six people at a time, divide the salmon into four batches and freeze them separately. You can use the salmon in hors d'oeuvres or sandwiches, or serve it as a light dinner or an appetizer in a three-course meal.
Serves 20 to 24


    • 1 orange
    • 1 lemon
    • 1½ cups superfine sugar
    • 10 ounces sea salt
    • 1 side of salmon, filleted

    For Serving
    • 1 orange
    • 1 lemon
    • Toasted bread
    • Green salad


If you have a zester, use it to remove the zest from the orange and lemon because it will look fresh and tasty. Alternatively, finely grate the zest from the fruit. Mix the zests with the sugar
and salt.

Use tweezers to remove any pin-bones from the salmon fillet. Spread the zest mixture evenly over the entire surface of the salmon, then wrap it in plastic wrap and refrigerate for 3 days.

After 3 days, take the salmon out of the refrigerator, remove the plastic wrap, and wipe off the marinade with a paper towel. Wrap the salmon in plastic wrap and freeze it for 12 hours, then take it out of the freezer and defrost it.

Put the salmon on a board and cut it into thin slices with a very sharp knife. The traditional cutting technique starts diagonally at one corner of the salmon, and then works back toward the center of the fillet.

To Serve, remove the zest from the remaining orange and lemon and sprinkle it over the salmon. Serve with toasted bread and a green salad.

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