Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Kokt Lakse-(poached salmon)




Source of Recipe


Norway


List of Ingredients




4-6 lb. salmon
Cooking liquid:
3 qt. water
2 tbsp. salt
juice of one lemon
3 to 4 whole peppercorns
1 stalk of parsley
1 bay leaf



Recipe



In a stockpot or large saucepan, combine water, salt, lemon juice, peppercorns, parsley, and bay leaf. Bring to a boil. Reduce heat and simmer liquid about 10 minutes.
Wrap the fish in cheesecloth and tie up ends. Place the fish into the simmering water and cook about 10-15 minutes, until the flesh flakes easily. Carefully lift fish from pot to a large platter to cool. Chill in fridge.
Carefully remove fish from cheesecloth. Wipe off any skin. Serve fish cold with lemon wedges and parsley sprigs. serve with a green salad.
Serve with a sauce;
Blend together thoroughly 1/2 cup sour cream, 1 teaspoon grated horseradish, 1/4 tsp salt and 1/4 tsp sugar. Chill.