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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

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

Ingredients
  • 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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