Ingredients

  • 3 lbs salmon
  • 1 onion
  • ¼ lb Finnish butter
  • pepper and salt
  • ¼ glass, that is, 1 wineglass, olive oil
  • 6 spoons sprat or sardine butter

Method

Scale a salmon, thinly slice, and strew with salt, pepper, and finely chopped onions. Drizzle with olive oil and set it aside for several hours. Grease a sheet of clean paper with Finnish butter, or on fast days, with olive oil. Cut the paper into quarters, place a piece of salmon on each piece of paper, and spread the salmon with sprat or sardine butter. Fold the paper attractively, place the packets on a greased roasting pan, and brown in a hot oven. Serve the salmon in the paper papillotes.

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