Marinated Salmon Danish Style

Directions

Asparagus Mayonnaise: In a food processor, blend the yolks, asparagus and lemon juice.

Still blending, add the olive oil and mix well.

Season with salt and pepper.

Makes about 2 cups.

Salmon: place fish skin side down in a flat container.

Sprinkle on saltpeter, sugar, salt, black pepper and basil.

Pour beer over to cover.

Cover the dish and marinate the salmon for 2 weeks in the refrigerator.

Drain.

To serve, slice salmon very thin, place on a bed of lettuce and spoon on asparagus mayonnaise.

Garnish with tomato and lemon slices if desired.