Valhalla Marinated Salmon
If there’s one thing the Nordic countries are known for it’s their love for fish and seafood. One of the most popular fish, eaten across the region, is salmon. We decided to give this classic a little twist by marinating it with Valhalla, as one should! This will take your smørrebrød to the next level.
Here’s what you’ll need for approximately 10-15 portions:
Approx. 1 kg salmon fillet
Approx. 1 tsp sugar
1 generous tbsp coarse sea salt
Crushed black pepper
3 tbsp Valhalla Herb Liqueur
And here’s how to prepare the salmon:
Place the salmon fillet on a plate and sprinkle the fine sugar on top to keep the salmon soft. Add black pepper evenly.
Pour Valhalla to the surface with a spoon and sprinkle with coarse sea salt.
When the salmon has been seasoned, cover the fillet with a plastic wrap and let rest for 1-2 days in the refrigerator. (Optional: you can put a light weight on top of the fillet, e.g., another plate or a small chopping board).
Once the salmon has marinated for a few days, use a sharp knife to scrape the extra spices off the surface. Use a paper towel to gently dry the fillet.
Start cutting thin slices from the wider end and plate.
Valhalla marinated salmon goes beautifully with Finnish Karelian Pies, on rye bread or with new potatoes. You can also try it with traditional thin unleavened bread / soda bread topped with some cream cheese flavored with horseradish.
Recipe by Finnish food author Tiina Rantanen.
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