Valhalla marinated salmon

Valhalla Marinated Salmon

What do you get when you put two Nordic favorites; fish and Valhalla Herb Liqueur together? Valhalla marinated salmon, of course! Pair this northern treat with potatoes, rye bread, or traditional Finnish Karelian Pie.

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:

  1. Place the salmon fillet on a plate and sprinkle the fine sugar on top to keep the salmon soft. Add black pepper evenly.

  2. Pour Valhalla to the surface with a spoon and sprinkle with coarse sea salt.

  3. 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).

  4. 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.

  5. 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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