I have cooked this delicious meal for many many friends and it really is perfect to enjoy on a warm summer evening with some good friends and a glass of wine or three.
Now I realise this blog is called Dreaming of Winter, and this is a summery dish, however i'll write a little variation on the theme so you can enjoy this all year around.
This might sound a little complicated, but it is really worth it, and once you have made it a couple of times it is a piece of cake!
This recipe is based on one I found in my trusty Ikea cookbook - aka one of my best purchases yet.
What you will need:
- 4 125g salmon fillet pieces (or more depending on how many people you are cooking for)
- 2 1/2 dl sour cream
- Fresh dill (none of that horrible dried stuff)
- Dijon mustard
- Salt, pepper
- (you can also include 1 50g jar of red Swedish caviar)
- 1 1/2 dl water
- 1 dl white wine vinegar
- 2 tbls salt
- 5 whole allspice
- 2 whole white pepper
- 2bay leaves
- 1 carrot
- 1 onion
- Fresh Dill
- First of all, you will need to make the bouillon – simply add 1 1/2 dl water and 1 dl white wine vinegar to a saucepan.
- Add in the salt, allspice and white pepper.
- Dice the carrot and onion and add to the saucepan
- Add in the fresh dill
- Let this simmer for about 15 mins
- Put the salmon into another saucepan and strain the bouillon over them,
- Bring to boil for 3-5 mins and then leave to cool
- Place the salmon in the fridge over night still in the liquid
Same as above for steps 1 - 6, obviously making this the night you wish to serve the meal rather than the day before and then serve the salmon while still hot.
Sauce - The day before:
- Add a large container of sour cream into a bowl
- Add in a good amount of chopped fresh dill
- Add in 2 teaspoons of Dijon mustard
- Add in some salt and pepper to taste
- You can also add in 50g jar of red Swedish caviar – but I normally leave this out as I am not a big caviar fan
- Leave covered up in the fridge over night to allow the flavours to infuse
- Peel and boil the potatoes
- Strain and serve on plates
- Strain the salmon and serve cold in summer and warm in winter
- Add some sauce