Swedish boiled salmon with vegetables
2 servings
30 minutes
Boiled salmon with vegetables Swedish-style is a simple yet exquisite dish embodying the traditions of Scandinavian cuisine. In Sweden, fish holds a central place in gastronomy due to the abundance of water bodies and a love for fresh, natural ingredients. Atlantic salmon, gently boiled in water, retains its tenderness and rich flavor, while the addition of young potatoes and fresh green peas adds lightness and balance to the dish. The key detail is the creamy horseradish and dill that create a spicy yet refreshing sauce highlighting the fish's natural sweetness. Serving with a slice of lemon enhances the aroma, turning the meal into a true gastronomic delight. This recipe is an ideal choice for a light yet nutritious dinner that brings the taste of Northern Europe to every fork.
1
Cut the fish into medium-sized pieces. Cover the fish with water just enough to barely cover it, close the pot with a lid, and simmer on low heat for about 20 minutes until fully cooked.
- Atlantic salmon: 4 pieces
- Coarse salt: to taste
2
At the same time, boil the peeled potato tubers and cook for 15-20 minutes.
- New potatoes: 6 pieces
3
Clean the fresh green peas from the strings, remove the stems, and wash well. Place in boiling water, add salt and sugar, and cook for 10 minutes at a gentle boil.
- Snap peas: 20 pieces
- Coarse salt: to taste
- Creamed horseradish: 2 teaspoons
4
Place two pieces of fish and three potatoes on a plate, garnish with a slice of lemon and sprigs of dill. Serve with sauce.
- Atlantic salmon: 4 pieces
- New potatoes: 6 pieces
- Lemon: 2 pieces
- Dill: 2 bunchs
5
To prepare the sauce, mix sour cream with creamy horseradish, adding chopped dill.
- Creamed horseradish: 2 teaspoons
- Dill: 2 bunchs
