Cooked salmon with pickled cucumber and fennel salad and creamy potatoes

Poached salmon served with potato salad and a pickled cucumber and fennel salad on the side.

• 900 g summer potatoes
• Finely grated peel and juice of 1/2 lemon
• 2 dl sour cream
• Salt
• Pepper
• 2 tbsp vinegar (12%)
• 1/2 dl caster sugar
• 1 dl water
• 1/2 red onion
• 1 fennel
• 1/2 cucumber
• 1/2 pack fresh chives (each 20 g)
• 1 l of water
• 2 1/2 tsp salt
• 3/4 cup white wine vinegar
• 600 g salmon

Method

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.