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KOKT LAX (Boiled Salmon -- with Mayonnaise), Norwegian

  • 2 or 3 lbs. salmon
  • 4 to 5 sprigs dill (or 1 tbsp. carrot seed)
  • 1 onion
  • 1 tbsp. salt
  • 1 stalk celery with greens
  • 1 tsp. whole peppercorns
  • 1 bay leaf
  • 1 cup sauterne wine (or ½ to 1 cups water and ½ cup vinegar)
Preparation Instructions

Center cut of salmon is best. Rinse and wipe fish. Boll vegetables with other ingredients in 2 cups water for 30 minutes. Strain. Place salmon in kettle end cover with broth. Add sauterne wine (or vinegar mixture) end enough water to cover fish. Poach very gently 30 to 40 minutes, depending on size. Taste broth end add more seasoning, if necessary. Remove from heat end cool in broth. Skim. Chill in refrigerator a few hours (or until next day). Arrange on attractive platter and garnish lavishly with parsley or chicory, whole pickled beets end sections or herd-boiled eggs. If you have access to fresh dill, there is nothing as delicate as a feathery bouquet of this herb pieced on top of the fish. Serve with mayonnaise.

Contributed by , 1950

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22-in. Stainless Steel Fish Poacher
Price: $0.00 at

This 22" (20" interior) Fish Poacher will help you create the best fish you've ever tasted. Take full control of the fish-cooking process and make delicious fish every time. Use it for whole fish, steaks or filets. Poaching allows you to still retain flavor and cook the healthy way without drying fish out. Oval lid fits snugly on top to trap moisture and two side handles make it easy to lift when full. Includes a stainless steel rack. Perforated, stainless steel won’t react with food or absorb odors. Cleans up easily.

      Purple Flower


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