Baked potato with gravlax and sour cream sauce is a favorite lunch for me during the day. These baking potatoes go extra fast, because I split them lengthwise and put them cut side down on a little oil in the oven.
Cold sour cream sauce:
3 dl sour cream
2 tablespoons finely chopped chives
2 tablespoons finely chopped dill
1 glass of red caviar
2 tablespoons lemon juice
Mix everything and season with salt and pepper
You can buy the gravlaksen ready-made, or do like me, make it yourself. It's actually quite fun, little work, a day in the fridge and lots of good taste.
6 tablespoons sea salt
6 tablespoons sugar
2 ss brandy
6 tablespoons finely chopped dill
500 g salmon fillet in 2 evenly sized pieces
Mix sea salt, sugar, finely chopped dill and brandy. Pat the mixture on both sides of the salmon fillets and place them with the meat side facing each other (if they have skin, it should face out). Wrap the salmon in plastic wrap, place them in a suitable container, e.g. a loaf pan and place something heavy over it so that it stays under pressure. I use a bread mold, which I place on top and place something heavy in the top mold. Put the salmon cold for 24 hours, then turn it over after 12 hours and put it under pressure again.
Rinse the salmon and divide it into fine slices at an angle.
1/2 – 1 baking potato per person
Slightly neutral oil
Rinse and wash the baking potatoes and cut them lengthwise. Place them with the cutting surface down, on a baking sheet sprinkled with oil, salt and pepper. Bake at 200 degrees for about 1 hour. They are pre-baked, when the innards are soft.
Put a potato with the cut surface up, put on salmon and pour over the sauce. Garnish with fresh herbs.
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