Poached Cold Salmon With Dill Sauce - Inkokt Lax Med Dillsås

 Perfect Summer Salmon Dish

Poached Salmon the Swedish Way

This dish goes back to my roots in Sweden and I prefer to make it a day in advance. It really gets better as it sits.

Poached salmon is very common in Sweden and especially in the summer served up with fresh baby potatoes for lunch or supper. I think this dish should be paired with a nice beer (Lager). The beer should not be "hoppy", rather light and crisp. Corona is a perfect match. You can also serve this as an appetizer or part of a group of appetizers. 

Regarding the ingredients, you don't have to be too exact, the main thing is that the salmon is covered with broth. 

Ingredients:

• 500-700 grams of salmon of your choice. Sockey is really yummy but any salmon is fine.

Ingredients for this recipe (broth):

• 50 ml of white wine vinegar
• 300 ml of cold water
• 50 ml of sugar
• 1 tbsp of salt
• 1 red onion, thinly sliced
• 1 carrot, sliced
• 10 white peppercorns (black is OK, but increase to 15)
• 1 large bay leaf
• 5 fresh dill branches (halved)

Ingredients for the Dill Sauce:

• 3/4 cup of mayonnaise (I prefer Hellman's made with olive oil)
• 1/4 cup of organic sour cream (buy the best you can get your hands on)
• 2 tbsp of fresh chopped dill
• A squeeze of lemon (optional)

Poached Salmon

Poached Salmon and Dill Sauce

Dill Sauce

To start with, prepare the salmon, remove skin, bones and trim nicely. Use a set of needle-nose plyers to remove the pin bones. 

Make sure to do a good job here, nothing worse than having to sit and pick out a bunch of bones. Cut into 1-inch cubes.

In a small to medium-sized saucepan mix all the "broth" ingredients and bring to a boil. Let simmer for 5-10 min. While it is simmering, mix together the Dill sauce. Cover and set in the fridge.

Once the 5-10 minutes are up, add the salmon cubes, the broth should cover the salmon. If it does not, add a bit more, water, vinegar, sugar and salt. Simmer for 3-5 minutes max. 

Remove from heat and let it cool slowly on the counter. Once it is cool, set it in the fridge. The salmon should be served cold right out of the pot with onions and carrots.

Serve this dish with freshly boiled baby potatoes (skin on). The potatoes should be boiled with lots of fresh dill.