salmon in salt crust (serves 4) I often bake chicken and fish in a salt crust. The crust prevents the juices and aroma from escaping. As a result the finished product is tender, succulent and very flavorsome. The baking time can be a rather risky thing because there's no way to test for doneness. If you're not sure leave it in the oven a few minutes longer than called for in the recipe. Since the juices are sealed in, the fish or  chicken can withstand a bit of over cooking. Make sure you note the results for the next time 500 g flour (approx. 17½ oz) 500 g salt (approx. 17½ oz) 4 eggs 30 juniper berries 100 g mustard 6 dill weed stems 1 salmon, ca 1,2 kg (a good 2½ lbs) 1. Mix the flour, salt, 3 eggs and 6 oz water together to form a smooth dough. Wrap the dough in cellophane and put it in the fridge for at least an hour. 2. Mash the juniper berries and mix with the mustard. 3. Clean and dry the fish and rub 1/3 of the mustard on the inside of the salmon and lay on 3 dill weed stems Roll out half of the dough on baking paper and brush on another third of the mustard. 4. Place the salmon on the dough and brush the rest of the mustard on the top side and then lay on the remaining dill weed stems. Stir the remaining egg and brush some it on the edges of the dough. 5. Roll out the rest of the dough and lay it over the salmon and press to seal.        6. Place the salmon with baking paper on a baking pan or cookie sheet and brush the top with egg. Put    the salmon in preheated oven and bake for 30 minutes at 450 ° F (230° C) Remove from the oven and let rest for 5 minutes. 7. To open cut around the middle with a sharp knife. Remove the top and peel off the skin. Serve immediately.                              back