Photo: Per-Erik Berglund/imagebank.sweden.se
Poached cold salmon with dill mayonnaise
: Carl Jan Granqvist
: Main
: 6
Poached cold salmon is a Swedish Midsummer classic, served with a dollop of mayonnaise and the year’s first new potatoes boiled in dill.
Ingredients
- 1.2 kg (2½ lb) salmon filets with skin
Marinade:
- 3 liters (3 qt) water
- 100 ml (½ cup) white wine vinegar
- 2 tbs salt
- 5 white peppercorns
- 5 whole allspice
- 2 bay leaves
- 1 onion
- 1 carrot
- ½ leek
Dill mayonnaise:
- 1 egg yolk
- 1 tbs Dijon mustard
- 1 tbs good vinegar
- salt, white pepper
- 200 ml (1 cup) canola oil
- 100 ml (½ cup) sour cream or crème fraiche
- 1 bunch of dill
Instructions
Poached salmon:
- Clean the salmon filets and remove any remaining bones with tweezers.
- Cut the salmon into six equally large pieces and place them in a baking dish or pan with high edges, about a centimeter (½ in) apart. Sprinkle a little salt over them.
- Clean and cut the vegetables into slices.
- Place all marinade ingredients in a saucepan and boil for 10 minutes.
- Pour the boiling marinade over the salmon, covering the fish under at least 1 cm (½ in). Then cover the baking dish with plastic film or wax paper and let it stand and slowly cool.
Dill mayonnaise:
- Place an egg yolk, mustard and vinegar plus salt and pepper in a bowl.
- Beat with an electric egg beater and add the oil in a thin stream while continuing to beat. Then mix the mayonnaise with sour cream or crème fraiche and finely chopped dill.
- Taste and, if necessary, add more mustard and spices.
