Rakefisk is a Norwegian variant of graved salmon. Salt, sugar and the essential oils of dill keep the perishable catch fresh and aromatic. Fish’s own enzymes loosen the protein structure and make the meat so tender it melts in your mouth.
Preparation : 1.Rinse salmon, dry it thoroughly, put it on kitchen roll and dry it. Coarsely crush pepper, mix with salt and sugar. Sprinkle the mixture all around the piece of fish. Chop dill and sprinkle evenly over the top. Press the spice mixture a little bit smooth and slide the fish into a narrow plastic bag.
Leave the fish at room temperature until the salt-sugar mixture has dissolved. Rub heartily with the resulting liquid all over again. Leave in the refrigerator for two days.
Soak the morels in about 200 ml of lukewarm water for 2 hours. In between, move them in the liquid so that any sand is released from the chambers.
4.put the morels in a sieve, collecting the liquid and pouring it through a paper filter to remove the sand. Sauté the mushrooms in hot butter in a frying pan. Extinguish with the mushroom liquid, add whipping cream and cook uncovered at low temperature for 15 minutes until creamy. Season sparingly with salt and pepper.
Remove the spice mixture from the salmon with a kitchen knife and cut the meat diagonally into thin slices. Serve with the morels on fl
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