Salmon with dill stewed potatoes and cucumber salad is a traditional dish and tastes delicious. You can of course make this dish with other types of fish as well, e.g. char and trout.
2 dl water
1/2 cup vinegar
1 tablespoon sugar
1/2 ts pepper
Mix together water, vinegar, sugar and pepper. Cut the cucumber into thin slices. I use a cheese slicer, which makes it easy and the slices are beautiful and evenly thick. Put the cucumber in the vinegar mixture and leave to soak in the refrigerator for a minimum of 1 hour. If you want a sugar-free alternative, you can make it.
Dill stewed potatoes:
2 tablespoons butter
4 dl cream
1 teaspoon mustard
Peel the potatoes, boil them and cut them into pieces. Bring cream and mustard to a boil, even with light cornstarch, bring to a boil and season with salt and pepper. Add the potatoes and lots of finely chopped dill.
The salmon is seasoned with salt and pepper and fried in butter until it gets nice color on the outside and still a little pink in the middle. If you use a cooking thermometer, it's perfect when the core temperature is 60 degrees.
Salmon with dill stewed potatoes and cucumber salad looks extra inviting, if you decorate with some herbs when it is to be served, preferably dill or chervil.
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