Ginger-spiced raw salmon
6 servings
600 g bone-free side of salmon with skin
0.5 dl sugar
0.5 dl salt
1 teaspoon newly ground white pepper
3 tablespoons grated ginger
Dill sauce:
1 dl sour cream
1 tablespoon finely chopped dill
salt, pepper
1/2 squeezed lemon
Mix sugar, salt, pepper and grated ginger.
Place the salmon on a paper and spread the spice mixture over meaty side. Fold the paper over the salmon.
Let the salt melt into the salmon a little and then refrigerate
1-2 days, turning once or twice.
Wipe mixture off salmon and slice it thinly with a sharp knife. Serve with toast, cold dill sauce, lemon and lettuce.
