Poached Salmon With Dill Sauce / Gerd’s Inkokta Lax
Served with a mayonnaise cream sauce with loads of freshly cut dill, this salmon recipe is a Swedish classic.
Serves 10
INGREDIENTS:
6 cups of water
2.5 tablespoons acetum or white vinegar
2.5 tablespoons salt
10 whole white peppercorns
10 whole dried pimento peppercorns
1 carrot, halved
1 yellow onion, quartered
1 bundle of dill
1 bay leaf
1/2 pound cooked shrimp
Thinly sliced cucumber, pickled onions for serving
Dill sauce, recipe follows
PREPARATIONS:
Preheat the oven to 350º F. Put all the ingredients except the salmon in the water. Boil the broth for a couple of minutes. Put the salmon in a big oven pan with the skin bottom down. Pour the boiling broth over the salmon and transfer to the oven. Leave in the oven for 15-20 minutes. Garnish with shrimps, thinly sliced cucumber and pickled onions. Serve with boiled potatoes and dill sauce.
Dill sauce
INGREDIENTS:
1/2 cup whipped cream
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon sugar
Pinch salt
Freshly ground white pepper
Lots of freshly chopped dill
PREPARATIONS:
Whip the cream, then mix in the Dijon, sugar, salt, and pepper, then fold in the dill.