Traditional Salmon with Cucumber Salad and Horseradish Cream

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Ingredients
800 g [1,75 lb] salmon fillets
1 shallot
2 slices lemon
2 stalks parsley, fresh
0.5 dl [0,1 pt] white wine
0.5 tsp salt
Hassel Baked potatoes:
8 potato
1 dl [0,2 pt] hazelnuts
0.5 dl [0,1 pt]  butter
Cucumber Salad:
1/2 cucumber
1 teaspoon chili, red
0.5 dl [0,1 pt] water
1.5 tablespoons apple cider vinegar
2 teaspoons sugar
1 pinch salt
Horseradish Cream:
2 dl [0,4 pt] crème fraîche
1 cm / 1/3 in. horseradish
2 stalks chives, fresh
0.5 tablespoons mustard
0.5 tablespoons lemon juice
salt and pepper

Approach

[1] Set the oven at 160° C / 320° F.

[2] Cut the salmon into serving pieces.

[3] Cut shallots and lemon into slices, and put in a sauce pan with parsley and white wine.

[4] Place the salmon pieces in the pan, skin side up and sprinkle salt on the skin.

[5] Bake the fish in the oven for about 8 minutes.

[6] Pull the skin gently off before serving.

Hassel Baked Potatoes

[7] Peel the potatoes and cut into approximately 1 cm / 1/3 in. thick slices.

[8] Roughly chop the hazelnuts.

[9] Turn the potatoes in melted butter, then in hazelnuts, and place on a baking tray lined with baking paper.

[10] Back in the oven for about 20 minutes.

Cucumber Salad

[11] Cut the cucumber into small cubes and finely chop the chilli.

[12] Mix together all the ingredients for the cucumber salad and let it rest for 20 minutes.

Horseradish Cream

[13] Whip the crème fraîche stiff and fluffy.

[14] Grate the horseradish on the finest part of the grater and finely chop the chives.

[15] Stir horseradish, chives, mustard and lemon juice into the crème fraîche. Season with salt and pepper.

Server salmon with hazel baked potatoes, cucumber salad and horseradish cream.

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