Salmon with trout roe as a starter – beer week #7

In Sweden we have an excellent chef, Mathias Dahlgren. He has two fantastic restaurants in Stockholm, Matbaren and Matsalen, both at the Grand Hotel.

Mathias Dahlgrens motto is “Natural produce and natural taste are essential for the natural cuisine”. This recipe is from his last book “The Natural Cuisine”.

Salmon back in beer with trout roe

  • 200 g Salmon back
  • 100 g Porter
  • 100 g Soy sauce
  • 30 g Gari (pickled ginger)
  • 25 g Sugar
  • 20 g Trout roe
  • 1 Spring onion

Smoked mayonnaise

  • 2 Egg yolks
  • 2-3 dl Rape oil
  • 1 tbsp Mustard
  • 1 tbsp Vinegar
  • 1 teaspoon Liquid smoke
  • Salt
  • Black pepper

Make sure to buy a really fresh and high quality salmon. Cut the salmon in cubes and blend porter, soy sauce, gari and sugar together. Put the salmon cubes in the marinade and let marinate for 50 minutes.

Lift the cubes up and let them drain on paper. Decorate the salmon cubes with trout roe, flakes of salt and freshly grounded black pepper.

Make sure that all your ingredients for the mayonnaise have room temperature. Blend the egg yolks with mustard and vinegar. Use an electric mixer and pour the rape oil carefully in a fine squirt. Keep pouring oil until you have a good consistency. Squeeze a tbsp lemon juice in the mayonnaise, a teaspoon liquid smoke and add salt and pepper.

Make nice circles of the mayonnaise in between the salmon cubes and decorate with spring onions.

Music: Listening to Maia Hirasawa’s song “You are all I wanted”

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