Adapted from a recipe by Tina Nordstrom, “New Scandinavian Cooking,” . Serves 6-8, can easily be halved.
Ingredients
4 1/2 pounds salmon fillet
1/4 cup elderflower syrup, reduced St. Germain liqueur, or honey
1/4 cup lemon juice
1/4 cup salt
1 1/4 cups elderflower cider (or apple cider)
3/4 cup finely chopped dill
2 finely chopped red onions
Freshly ground black pepper
Directions
Slice salmon thinly and put on a plate. Mix the syrup with the lemon juice, salt, cider, dill and onion in a bowl. Pour the marinade over the fish — making sure it covers everything. Season with freshly ground pepper. Let sit for 10 minutes before serving.
Wine ideas: A sparkling wine would complement the salty, rich flesh of the fish as well as its delicate seasoning. It doesn’t have to be champagne: A sparkling wine from Alsace, like Lucien Albrecht’s Cremant d’Alsace Brut, has delicate bubbles, light apple flavors and plenty of sophistication for $20. Tara Q. Thomas
