1 1/2 pounds of farmed salmon, in pieces
2 cups of spring water
2 Tablespoons of sea salt
1 Tablespoon of sugar
2 bunches of fresh dill (preferably umbels)
1 bunch of radishes
3 tbs olive oil
1 tbs red-wine vinegar
Salt and coarsely ground pepper
1 bunch of chives, finely chopped
2 dl Crème fraîche
1 tbs lemon juice
1 tbs finely chopped dill
salt and white pepper
1 head of frilly-leaved endive
Sprigs of dill
A cold dish for sunny summer days. The dill umbels (heads) create a cray-fish flavor.
1. Mix the sugar, salt and water in a saucepan, add half the dill and boil for 20 minutes. Set aside to cool.
2. Strain the liquid, snip in the rest of the dill and add the salmon pieces. Refrigerate for 24 hours.
3. Put the salmon in a sauté pan, pour on enough liquid to cover the bottom and steam the salmon gently without a lid for 5 minutes (depending on the thickness of the pieces). It should be raw in the middle.
4. Lift out the salmon and chill until served.
5. Boil, peel and slice the potatoes. Put them in a bowl.
6. Rinse the radishes, and slice them thinly
7. Mix the olive oil and vinegar, and season with salt and coarsely ground pepper.
8. Pour the marinade over the potatoes while they are still hot, add in the radishes and chives.
9. Let the potatoes rest in a cool place for an hour before serving.
10. Flavor the crème fraîche with lemon, finely chopped dill, salt and freshly ground white pepper.
11. Divide the potato salad between four plates, add the salmon and garnish with the frilly-leaved endive and sprigs of dill. Dollop a little crème fraîche around the salmon.
Swedes traditionally eat crayfish in August under a full moon, with candles, funny hats and aquavit, singing "nubbevisor"; drinking songs sometimes mistaken for our national anthem. The crayfish flavor created here blends nicely with the salmon.