Fresh salmon cured with salt, sugar, dill and olive oil. It is served sliced over a bed of rucola with mustard sauce dressing.
HISTORICAL NOTE
This recipe is originally from Denmark. Chef Seien learned it from her friend Sanna Kalstrup during her stay in Connecticut. Over the years, she has made some changes to the original recipe especially in the dressing sauce.
WINE PAIRINGS
An oaky Chardonnay or a Pinot Noir from Oregon will complement well this dish.
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