Salmon, Salted (Norwegian fashion)

Ingredients

• salmon
• let it steep in cold water for forty-eight hours
• boiled but not chopped spinach
• melted butter

Method

1. 1

   Soak the salted salmon in cold water for 48 hours.

2. 2

   Lay it in a stewpan, moisten with cold water, and bring to the boiling point.

3. 3

   Remove from heat, cover, and let stand for 10 minutes.

4. 4

   Drain the salmon, place it on boiled spinach, pour melted butter over, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1683. The excerpt below is the record exactly as published.

Salmon, Salted (Norwegian fashion).— In the northern parts of the Continent salmon is salted just like beef and pork. Before cook- ing the salted fish, let it steep in cold water for forty-eight hours : the time may be shorter or longer, however, according to the size of the piece. Lay it in a stewpan, moisten with plenty of cold water, and bring it to the boil- ing point. Remove it back, keeping the fish covered ; let it stand for ten minutes, then drain the salmon, place it on some boiled but not chopped spinach, pour some melted butter

Cook this with the app: pantry check, scaling, and the assistant.