Monday, August 31, 2009

Salmon with Sour Cream and Dill Sauce Recipe


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
  • Potatoes
  • Salt, pepper
  • Lemon
  • (you can also include 1 50g jar of red Swedish caviar)
The bouillon:
  • 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
Method - The day before in Summer:
  1. 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.
  2. Add in the salt, allspice and white pepper.
  3. Dice the carrot and onion and add to the saucepan
  4. Add in the fresh dill
  5. Let this simmer for about 15 mins
  6. Put the salmon into another saucepan and strain the bouillon over them,
  7. Bring to boil for 3-5 mins and then leave to cool
  8. Place the salmon in the fridge over night still in the liquid
Method - The day of in Winter:
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:
  1. Add a large container of sour cream into a bowl
  2. Add in a good amount of chopped fresh dill
  3. Add in 2 teaspoons of Dijon mustard
  4. Add in some salt and pepper to taste
  5. 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
  6. Leave covered up in the fridge over night to allow the flavours to infuse
The day of happiness!
  1. Peel and boil the potatoes
  2. Strain and serve on plates
  3. Strain the salmon and serve cold in summer and warm in winter
  4. Add some sauce
  5. Enjoy!

1 comment:

  1. I am going to make this for Easter dinner today. It looks delicious!

    ReplyDelete