Lakseforretret for dinner at Finn Nielsen

Ingredients for Lakseforretret for dinner at Finn Nielsen

Instructions for Lakseforretret for dinner at Finn Nielsen

To prepare the Lakseforretret for dinner at Finn Nielsen recipe, please follow these instructions:

Rub the salmon on the meat side with a mixture of salt and sugar. Leave it cool for at least 12 hours, - preferably a day.

Place the eggplant in the oven as it is and behind it at 200 degrees approx. 40 minutes until the skull turns black and the meat feels soft. Take it out and let it cool a little. Cut it all along and scrape the meat with a spoon. Cut well on a spatter board, or CAUTION! In the blender using the pulse function !. Chop the mustots and parsley and stir in. Taste with olive oil, lemon juice, salt and pepper.

Cut thin slices of salmon and recipe with (on) the eggplant compote.