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Marinated salmon danish style

Yield: 1 Servings -

Ingredients:

• 3 Egg yolks
• 1/3 bn Asparagus cooked and rough -chopped
• 3 oz Lemon juice
• 1 c Olive oil -salt and pepper to taste -Salmon:
• 24 oz Beer
• 5 lb Salmon filleted
• 2 oz Saltpeter
• 1 c Sugar
• 1/2 c Salt
• 1/2 c Black pepper
• 2 tb Basil

Instructions:

chopped Asparagus Mayonnaise: In a food processor blend the yolks asparagus and lemon juice. Still blending add the olive oil and mix well. Season with salt and pepper. Makes about 2 cups. Salmon: place fish skin side down in a flat container. Sprinkle on saltpeter sugar salt black pepper and basil. Pour beer over to cover. Cover the dish and marinate the salmon for 2 weeks in the refrigerator. Drain. To serve slice salmon very thin place on a bed of lettuce and spoon on asparagus mayonnaise. Garnish with tomato and lemon slices if desired. Makes 8 servings. From the files of Al Rice North Pole Alaska. Feb 1994

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