Salmon with Valhalla marinade

Cold-smoked salmon with a herb liqueur marinade? Yes, and it works!
Ingredients (1 person)
  • 1 kg Salmon fillet
  • 1.5 tsp sugar
  • 3 Tbsp salt
  • Crushed black pepper
  • 3 Tbsp Valhalla herb liqueur
Preparation
Place the salmon fillet on a plate and sprinkle the fine sugar, this keeps the salmon soft. Then black pepper evenly.
Pour with a spoon the Valhalla on the surface. Sprinkle the rough sea salt.
When seasoning is ready - cover the fillet with a plastic wrap
Optional: you can put a light weight on top of the fillet (for example another plate or a smaller chopping board).
Let it rest for 1 – 2 days in the refrigerator.
Use a sharp knife to wipe extra spices from the fillet and dry the fillet gently with some paper towel.
Start cutting thin slices from the wider end and plate.

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