Salmon in Swedish

For our culinary recipe from Swedish cuisine, it is best to take non-frozen fish. Remember that fresh, non-frozen fish gills should be red (if the fish is frozen, then there may be gray-red), eyes should not be cloudy, the scales are tight. We gut the salmon, cut out the gills, clean the scales and rinse with cold water, cut into pieces. Dry the fish with a towel and coat it on all sides and inside with a mixture of dry dill with lemon juice, salt and ground pepper. Leave to marinate for 40 – 60 minutes. Wrap the fish in foil or put it in a cooking sleeve and put it on a baking sheet. We put it in a well-heated (up to 180 degrees oven) for 40 minutes. If you like fish with a crust, then unwrap the foil 10 minutes before the end of cooking, if you cook in a culinary sleeve, then cut it (be careful not to get burned by steam). Ready-made salmon in Swedish, spread on a dish, decorate with lemon slices and sprigs of greenery. We serve boiled potatoes, vegetables or rice as a side dish. White wine is best suited to food made from fish.