I am not a big fan of cooked or fried salmon. Cured, raw, salted or smoked however makes me drool. I love the combination of the fat fish with some salt and sour ingredients. In this dish, which was served during our pop up NordenBerlin, the cured salmon is matched by yolk, pickled onions, Swedish anchovies, horse radish, dill and chives. To add another texture we served it with bread crumbles. It is a very typical Swedish dish with the saltiness from the anchovies, sourness from the onions and the fat dill-marinated salmon.
Photo: Behance.net/Bastarte
Cured salmon, anchovies, yolk, pickled shallots, crumbles, horseradish, dill, chives
Cured salmon
- 1 kg salmon filet
- 4 tbsp sugar
- 4 tbsp salt
- pepper
- dill
Mix all ingredients but salmon. Rub the salmon side with the mixture. Put in a bag and keep in the refrigerator for at least 48 hours. Rinse the salmon before you cut it into pieces and serve it.
Pickled shallots
- 5 shallots
- 2 tbsp vinegar
- 1 tbsp sugar
- 0.1 L water
Mix everything but the shallots. Heat the shallots and let them simmer until they are al dente. Remove and cool down. Cut into quarters and add the mixture. Let is soak for at least 2 hours before you serve it.
Plate: Arrange the egg yolk, salmon, onions and the Swedish anchovies on the plate. Garnish with finely chopped chives, bread crumble (grinded pumpernickel fried in butter), dill and horse radish.
Music: Listened to Whitest boy alive
NordenBerlin 