Cooked salmon with pickled cucumber and fennel salad and creamy potatoes

Good to know before you start

Small details that often make the cooking go more smoothly.

• Read through every step before you start and measure everything first.
• This recipe is written for 4 servings and Swedish kitchen measures.
• Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Allergens

• fisk

Method

Follow the steps from top to bottom while you cook.

1. 1

   Potatoes: Cook the potatoes until soft (split them first if they are large).

2. 2

   Salad: Boil vinegar, sugar and water.

3. 3

   Peel and thinly slice the onion.

4. 4

   Cut fennel and cucumber into thin slices and fold all the vegetables into the bowl.

5. 5

   Let stand and strain while the rest is cooked.

6. 6

   Salmon: Boil water, salt and vinegar in a wide saucepan with a lid.

7. 7

   Cut the salmon into 3 x 3 cm cubes.

8. 8

   Remove the pan from the heat and add the salmon.

9. 9

   Put a lid on and leave for 8-10 minutes.

10. 10

    Potatoes: Drain the potatoes, let them steam off.

11. 11

    Grate the outermost peel from the lemon and mix with the sour cream.

12. 12

    Season with squeezed lemon juice, salt and pepper and fold the potatoes into the cream.

13. 13

    Lift the salmon out of the law.

14. 14

    Salad: Chop the chives and fold into the salad.

15. 15

    Serve salmon and potatoes with the salad.

Serving profile

Tags

• everyday
• food
• dinner
• fish