Sliced Salmon with Sandefjord Butter

Serves four

1 kg salmon

Scale the salmon, rinse well and dry.

Cut into four slices of equal thickness. Simmer two liters of salt water at a low temperature for one hour. It is fine if the water tastes rather salty. Place the salmon slices into the gently simmering water. Remove from the heat. Let the salmon remain in the hot water until cooked (around seven minutes, depending on slice thickness).

To see if the salmon is cooked, insert a fork towards the backbone. If the fish separates from the bone, it is cooked.

Remove the slices from the water and serve with cucumber salad, boiled potatoes and Sandefjordbutter.

Sandefjordbutter:

300 ml cream

150 g butter

1 tbsp chopped parsley

Juice of half a lemon

Salt and pepper

Bring the cream to a boil briefly and remove from heat. Add butter while stirring continually. Add chopped parsley. Season to taste. Add lemon juice.

Cucumber salad:

1 cucumber

100 ml wine vinegar (5%)

100 ml water

20 g sugar

Salt and pepper

Wash the cucumber and slice thinly. Prepare a broth with vinegar, lukewarm water, sugar, salt and pepper. The taste should be slightly sour. Marinate the cucumber slices in the liquid for about an hour. Remove them and serve.

Enjoy!

This recipe comes to us courtesy of the Norwegian restaurant Frognerseteren.