Danish Salmon

Danish Inspiration: Salmon & Cucumbers with Danish Potato Salad

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Potatoes are considered an art form within Scandinavia. Served along with their delicious culinary partners – dill and sour cream – this Danish potato salad is the perfect compliment to your serve of salmon. Plus, it is a wholesome meal idea that delivers plenty of nutrients, vitamins and is also gluten free. To get the best out of this dish, our cooking tip when preparing this Scandinavian cuisine is that you’ll need to prepare the cucumbers a day prior to the serving of this meal. With the cucumbers taken care of, the total time taken to whip up this dish is 30 minutes to 1 hour. Start preparing now to enjoy this dish as soon as possible!

INGREDIENTS

  • 4 x 150g salmon fillets
  • Danish potato salad:
  • 1kg new potatoes, scrubbed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup grated onion
  • 1 tsp dijon mustard
  • 1/4 cup finely chopped dill
  • 2 tbsp finely chopped chives
  • 1/4 tsp ground white pepper
  • A good squeeze of lemon juice
  • Pickled cucumbers:
  • 2 lebanese cucumbers, very thinly sliced on a mandolin
  • 2 tsp salt
  • 1/4 cup castor sugar
  • 1/2 cup water
  • 1/4 cup white vinegar
  • 2 bay leaves
  • 1/2 tsp yellow mustard seeds

METHOD

When preparing the pickled cucumbers, toss them in salt and then drain in a colander for 5 to 10 minutes, while squeezing out any excess liquid. Heat the water, sugar, vinegar, bay leaves and mustard seeds just until the sugar dissolves. Combine with the cucumbers in a zip-lock plastic bag. Ensure that the bag is sealed and allow the cucumbers to be covered in this liquid. Refrigerate overnight.

When preparing the potato salad, place the potatoes in a large pot and cover with cold water. Season them well with salt and bring to a simmer. Do this for 15 minutes, or simmer until a thin sharp knife inserted into the potatoes comes away easily. Cool to room temperature then combine with the remainder of the ingredients.

It is key that you get fresh salmon fillets for this recipe to turn out best, so get your salmon and meat online at Butcherman.

Pan-fry or grill the salmon over a medium heat for about three minutes on each side. Rest the salmon for a further two minutes. Serve the salmon with the potato salad and pickled cucumbers and season.


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