Title: Marinated Salmon Danish Style
Categories: Fish
Yield: 1 Servings

3		Egg yolks
1/3	bn	Asparagus, cooked and rough chopped
3	oz	Lemon juice
1	c	Olive oil salt and pepper to taste Salmon:
24	oz	Beer
5	lb	Salmon, filleted
2	oz	Saltpeter
1	c	Sugar
1/2	c	Salt
1/2	c	Black pepper
2	tb	Basil, chopped

Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and lemon juice. Still blending, add the olive oil and mix well. Season with salt and pepper. Makes about 2 cups.

Salmon: place fish skin side down in a flat container. Sprinkle on saltpeter, sugar, salt, black pepper and basil. Pour beer over to cover. Cover the dish and marinate the salmon for 2 weeks in the refrigerator. Drain. To serve, slice salmon very thin, place on a bed of lettuce and spoon on asparagus mayonnaise. Garnish with tomato and lemon slices if desired. Makes 8 servings. From the files of Al Rice, North Pole Alaska. Feb 1994

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