Salmon for 28 Guests

Hosting a private party, we had to feed 28 hungry mouths for lunch and dinner in our not too big kitchen.

We decided for oven-cooked salmon with potatoes and the traditional scandinavian cucumber salad. This can be prepared very well up front so you can also be a good host during lunch and talk to your guests.

7 Kg fresh salmon filet (we had 4 large sides on skin)
7 Kg potatoes
3 Kg cucumbers

2 lemons
0,5 kg butter
1 bunch of dill
2 Kg seasalt (coarse grain)
2 TBSP sugar

preparations
rinse salmon under cold water, dry with kitchen paper
distribute the salt on two oven tray, place the salmon on top (skin down)
cover to prevent being eaten by flies

peel potatoes, place in casserole with water and some salt

chop cucumbers in slices (3-4mm thick), put into large round bowl, add 2 cups of "7 per cent vinegar" and the sugar. place a plate on top and put some weight on it in order to squeeze the water out of the cucumbers.

T - 45 mins: start boiling the potatoes, the water will need some time to heat up. Preheat Oven to 180 degrees C.
T - 35 mins: place the salmon trays in oven, turn down heat to 170, no vent.
T - 20 mins: rinse water from cucumbers, heat up butter, squeeze int he two lemons and whisk to get a nice foamy consistence, keep warm in serving dishes.
T - 5 mins: check potatoes, take salmon trays out of oven, put salmon sides on serving dish (four hands are usefull there). if ok, take potatoes out of water and put into serving bowl. sprinkle salmon and potatoes with dill.

T - 0 mins: bon appetit.