(Swedish cold poached salmon)
Image © Alexander Raths | Dreamstime.com
Dilled mayonnaise is a classic condiment for Swedish poached salmon, but you could easily serve it with a lemon-yogurt sauce, capered sour cream, tartar sauce or hollandaise.
- Salmon fillet, skin off, cut into 6 portions -- 2 pounds
- Water -- 6 cups
- Red onion, thinly sliced -- 1
- Carrot, sliced into thin rounds -- 1
- Red or white wine vinegar -- 1/2 cup
- Peppercorns -- 10
- Allspice berries -- 8
- Bay leaves -- 1 or 2
- Salt -- 1 tablespoon
- Mayonnaise -- 1 cup
- Sour cream -- 1/2 cup
- Chopped fresh dill, stalks removed -- 1/2 bunch
- Whole-grain mustard -- 1 tablespoon
- Lemon, juice only -- 1/2
- Add the water, vegetables, spices and salt to a large pot and bring to a boil over high flame. Reduce heat to medium-low and allow to simmer for about 10 to 15 minutes.
- Gently lower the salmon pieces into the water and simmer for another 2 minutes.
- Cover, remove from heat and let cool slowly in the pan for an hour. Use a slotted spoon or spatula to gently remove the salmon pieces from the liquid to a container. Cover and set in the refrigerator to chill well.
- To make the dill mayonnaise, mix all the ingredients together until smooth.
- Serve the inkokt lax with the dill mayonnaise on the side, along with boiled new potatoes and sliced cucumber pickles.
Inkokt Lax Variations
- Herbs: Add fresh herbs to give added flavor to the poaching liquid. Excellent choices are a few sprigs of fresh dill, rosemary, thyme, fennel or lemon verbena. Try adding thinly sliced lemons too.
- For a Buffet: Serve your salmon whole for an impressive addition to any smörgåsbord spread. You will need a pan that can easily accommodate a whole side of salmon. There are fish poachers made just for this purpose.