Swedish Salmon Recipes

SWEDISH SALMON

Steps:

• Preheat oven to 425. Rinse salmon, pat dry. Pour kosher salt into bottom of shallow roasting pan, smooth out into a layer .25 inches thick. Place salmon, skin-side down, on salt; sprinkle with salt and pepper. Roast in center of oven 35-45 minutes. Squeeze lemon over cooked salmon. Serve with a light condiment such as wasabi mayonnaise, lemon-yogurt sauce, or mint yogurt dressing. Absolutely fool-proof and utterly healthy. Delicious cold as an hors-d'oeuvre.

SALMON GRAVLAX

Steps:

• In a small bowl, combine brown sugar and salt together and set aside.
• Line a baking sheet with parchment paper.
• Place salmon, flesh side up, on a grate on the prepared pan. Scatter fresh chopped dill over the top of the flesh. Sprinkle with crushed peppercorns and vodka.
• Layer salt and sugar mix, over the top of the fish.
• Refrigerate in a container in the refrigerator for 24 to 36 hours.
• Drain the liquid on the pan. Scrape off sugar, salt and dill. Rinse the fish and pat dry.
• The fish is now ready to be thinly sliced on a bias, leaving the skin behind.

SMOKED SALMON & SPINACH GRATIN

Steps:

• Put the spinach in a really big saucepan (or two saucepans) and add a few tablespoons of water. Cover, set over a medium heat and cook for about 5-8 mins, turning the spinach over every so often, until wilted. Tip it into a colander to drain and allow it to cool (spread it out on a plate to cool it quicker). Take big handfuls of it in your fists and squeeze out the excess water. It's really important that you do this, otherwise the water will leach out and make the cream watery and green.
• Chop the spinach. Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a tiny bit of salt (there's so much salt in the salmon). Heat the oven to 160C/140C fan/gas 3. Lay the spinach in the bottom of a gratin dish (about 30cm x 20cm), then arrange the salmon fillets on top.
• Heat the double cream in a small pan, then pour it all over the salmon and spinach. Bake for 35 mins, or until the top is golden and the cream is bubbling.