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© Inter IKEA Systems B.V. 2009
Recipe card
cold poached salmon
with herring roe sauce
Recipe card
cold poached salmon
with herring roe sauce
This is what you need
(serves 4):
Court bouillon (poaching liquid)
1½ dl water
1 dl white wine vinegar
2 tbsps salt
5 corns of allspice
2 corns of white pepper
1 bay leaf
1 carrot
1 yellow onion
dill
The rest
2 packets of LAX FILÉ (salmon fillet,
frozen)
2½ dl crème fraiche
1 jar of SILLROM (herring roe)
chopped dill
Dijon mustard
potatoes
lemon
salt
pepper
LAX FILÉ
salmon fillet,
frozen
500 g
This is how you do it:
Start by making the court bouillon. Cut
up the carrot and onion and put them
in a saucepan with the dill and spices.
Pour on the water and vinegar and boil
for about 15 minutes.
Put the salmon pieces into a saucepan
and strain the poaching liquid over
them. Bring the salmon to the boil and
cook for 3–5 minutes. Now leave it to
cool in the liquid before putting it in the
fridge for the night.
Mix the crème fraiche, roe, dill and
Dijon mustard together. Add salt and
pepper to taste. To bring out the full
flavour of the sauce, make it one day in
advance. Serve the salmon, garnished
with lemon and dill, with the roe sauce
and fresh-boiled potatoes.
SILLROM
herring roe
85 g