Title: Marinated salmon danish style
 Categories: Fish
      Yield: 1 Servings
 
           -Asparagus Mayonnaise:
      3    Egg yolks
    1/3 bn Asparagus, cooked and rough
           -chopped
      3 oz Lemon juice
      1 c  Olive oil
           -salt and pepper to taste
           -Salmon:
     24 oz Beer
      5 lb Salmon, filleted
      2 oz Saltpeter
      1 c  Sugar
    1/2 c  Salt
    1/2 c  Black pepper
      2 tb Basil, chopped
 
  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. Makes 8 servings. From the files of Al Rice,
  North Pole Alaska. Feb 1994