The salmon needs to be marinated for between 24 and 72 hours. First cut the salmon in half. Mix the salt, sugar, pepper and Aquavit together and sprinkle over one half of the salmon, which is in a flat dish. Then sprinkle dill on top. Place the other half of the salmon on top of the first piece and again sprinkle the mixture on top of the salmon and the dill. Wrap the salmon in cling film and leave in a cool place for up to 72 hours. When you take the salmon out of the fridge scrape off the excess marinade mixture. Slice the salmon up very thinly and present on a plate. For the dressing, break one egg and put the yolk in a mixing bowl. Add the mustard and whisk the two ingredients together. Squeeze on the juice of half a lemon and again whisk the mixture. Add most of the sunflower oil slowly. Add the juice from the marinade and some more chopped dill. Mix in the rest of the sunflower oil and whisk everything up slowly. The dressing can be spooned over the slices of salmon.
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|Serving Size: 1 Serving (746g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1064 (42%)|
|Amt Per Serving||% DV|
|Total Fat 118.2g||158 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 24.7g|
|Polyunsanturated Fat 74g|
|Cholesterol 209.8mg||65 %|
|Sodium 71.5mg||2 %|
|Potassium 1837.5mg||48 %|
|Total Carbohydrate 393.9g||116 %|
|Dietary Fiber 38.2g||153 %|
|Sugars, other 355.7g|
|Protein 18.5g||26 %|
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Calories per serving: 2546
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