| 1 | Cross cut 1-inch slices from the salmon. |
| 2 | I prefer slices about the size of my palm but also smaller ones will do. |
| 3 | Use toothpicks to bind them into round cutlets. |
| 4 | Pour about ?inch water into a frying pan and bring it to a boil. |
| 5 | Add cutlets and simmer until the water has evaporated. |
| 6 | Turn cutlets once during cooking. |
| 7 | Add butter, fry lightly on both sides. |
| 8 | Add salt to taste and remove toothpicks. |
| 9 | Serve with boiled or mashed potatoes and sliced lemon. |
| 10 | (lemon is not traditional, but..). |
| 11 | Notes: * traditional salmon dish from lappland -- this is the traditional way to prepare salmon on the river teno (the northern border river between norway and finland). |
| 12 | : difficulty: very easy. |
| 13 | : time: 5 minutes to prepare, 20 minutes to cook. |
| 14 | : precision: don"t let water cover the cutlets. |
| 15 | : simo salanne : dava information systems, helsinki, finland : seismo!mcvax!penet!davasun!sos : |
