Preparation:
Cross cut 1-inch slices from the salmon. I prefer slices about the size of my palm but also smaller ones will do. Use toothpicks to bind them into round cutlets.
Pour about 1/4 inch water into a frying pan and bring it to a boil. Add cutlets and simmer until the water has evaporated. Turn cutlets once during cooking.
Add butter, fry lightly on both sides. Add salt to taste and remove toothpicks.
Serve with boiled or mashed potatoes and sliced lemon. (Lemon is not traditional, but...) NOTES:
* Traditional salmon dish from Lappland -- This is the traditional way to prepare salmon on the river Teno (the northern border river between Norway and Finland).
Simo Salanne : Dava Information Systems, Helsinki, Finland |
