Recipe - Marinated Salmon Danish Style

Asparagus Mayonnaise:
3 Egg yolks
1/3 bn Asparagus, cooked and rough
chopped
3 ounce Lemon juice
1 cup Olive oil
salt and pepper to taste
Salmon:
24 ounce Beer
5 pound Salmon, filleted
2 ounce Saltpeter
1 cup Sugar
One half cup Salt
One half cup Black pepper
2 tablespoon Basil, 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini