Sauce: Must be prepared the day before serving. Mix everything and cook one hour. Filter and cool. Clean and wash the salmon. Lay it in a casserole on a grate or towel. Pour the brine and boil. Turn the heat down and let it boil slowly about 45 mins. The fish is ready when it changes colour and the bones can be separated easily from the meat with a knife. Move the fish carefully over a warm tray. Take the skin off the top side and garnish with lemon slices and parsley. Serve with boiled or baked potatoes and white butter.
White butter: Mix onion, wine and vinegar and boil until 1 tb left. Add the cream and boil. Take off the heat and mix the butter in small peaces. After the butter is added, the sauce must not cook. It can be kept warm over hot water.
