Categories: Fish, Lapp, Usenet 
      Yield: 1 serving 
  
    3/4 lb Salmon, per person 
           Water, butter, salt 
  
  Cross cut 1-inch slices from the salmon.  I prefer slices about the size of 
  my palm but also smaller ones will do. Use toothpicks to bind them into 
  round cutlets. 
   
  Pour about 1/4 inch water into a frying pan and bring it to a boil. Add 
  cutlets and simmer until the water has evaporated.  Turn cutlets once 
  during cooking. 
   
  Add butter, fry lightly on both sides.  Add salt to taste and remove 
  toothpicks. 
   
  Serve with boiled or mashed potatoes and sliced lemon.  (Lemon is not 
  traditional, but...) 
   
  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). 
   
  : Difficulty:  very easy. 
  : Time:  5 minutes to prepare, 20 minutes to cook. 
  : Precision:  don't let water cover the cutlets. 
   
  : Simo Salanne 
  : Dava Information Systems, Helsinki, Finland 
  : seismo!mcvax!penet!davasun!sos 
   
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