Christmas dinner: Redroot salmon and lingonberry whitefish

In addition to traditional Christmas food we prepared fish in new ways.


Redroot salmon:
2 kg salmon
1 dl sea salt
3 tbs sugar
4 grated redroot

2 dl sour cream
grated horseradish
dill
lemon juice
salt, black pepper

Place the salmon skin down in a container. Spread salt and sugar on the salmon and let rest for few hours. Add grated redroot and put a weight on the fish. You get good weights by filling on elitre plastic bags with water. Let marinade over night. Remove the redrood, cut thin slices and roll them into rosebuds. Serve with horseradish-sour cream and decorate with dill.

The recipe is adapted from the recipe published in Asiakaspolar-magazine 4/2008.

Lingonberry whitefish:
2 halves of common whitefish
crude sea salt
0,5 dl lingonberry
2 tsp sugar

Season the fish halves with salt and let rest about 15 minutes. Cover one half with crushed lingonberry and lift the other half on top of the other, skin outside. Wrap in plastic wrap and let marinade in refrigerator over night. Remove crushed berries and cut into thin slices.

The recipe is adapted from the recipe pubished in MTV3.fi.