Swedish Cold Summer Salmon with Herb Crème Fraiche, Lime Pickled Cucumber and New Potatoes

6 servings

1.2 kg Fresh Atlantic Salmon filets with skin

Fish Stock.
2 liters water
80 ml (½ cup) white wine vinegar
2 Tbsp salt
5 white peppercorns
5 whole allspice
2 bay leaves
1 onion
1 carrot
½ leek

How to: Clean the salmon filets and remove any remaining bones with tweezers. Cut the salmon into six equally large pieces and place them in a baking dish or pan with high edges, about a centimeter (½ in) apart. Sprinkle a little salt over them.

Clean and cut the vegetables into slices. Place all fish stock ingredients in a saucepan and boil for 10 minutes. Pour the boiling marinade over the salmon, covering the fish under at least 1 cm (½ in). Then cover the baking dish with plastic film or wax paper and let it stand and slowly cool for 2 hours.

Herb Sauce
400g crème fraiche
2 tbs dijon mustard
1 bunch of flat leaves parsley

1 bunch of dill

1 bunch of chives

10 leaves of basilikum

Tsp of lemon juice
salt, white pepper

How to: Simple. Just blend with food processor.
Lime pickled Cucumber
1 cucumber
juice from 4 limes
1 Tsp sugar
1 Thinly sliced chilli

How to: simple.slice cucumber thinly and marinate for 1 hour.

Serve this wonderful dish with freshly cooked new potatoes (add a few dill stalks when cooking)


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