Scandi Salmon And Cracked Potato Salad Food

SCANDI SALMON SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes in a large pan of salted water. Bring to the boil and cook for 15 mins, or until tender. Drain and set aside to cool.
• Meanwhile, zest the lemon, set the zest aside and thinly slice half the lemon. Put the salmon on a baking sheet, season and top with the lemon slices. Roast in the oven for 12-15 mins, until just cooked through. Leave to cool.
• Mix together the crème fraîche, dill, parsley, mustard, the reserved lemon zest and one squeeze of the remaining lemon half. Toss together the cooled potatoes with the onion, radish and dressing. Flake over the salmon and season. Take the part-squeezed lemon half with you to squeeze over just before eating.

WARM SALMON AND POTATO SALAD WITH CREAMY DILL DRESSING

Steps:

• Preheat the oven to 400 degrees F. Place the salmon on a parchment-lined baking sheet and sprinkle with salt and pepper. Bake until the salmon is cooked through, about 15 minutes. Use a fork to flake the salmon and set it aside.
• At the same time, steam the potatoes in a steamer basket over 2 inches of boiling water until they become fork tender, 13 to 15 minutes. Remove the potatoes and set aside. To the same steamer basket, add the green beans and steam until tender crisp, about 5 minutes. (Check to ensure there is enough water in the bottom pot at all times.)
• In the meantime, whisk the yogurt, Dijon mustard, dill, lemon zest and juice, garlic and some salt and pepper in a small bowl until well combined. Set it aside.
• In a large serving dish, arrange the cooked potatoes and green beans on a bed of arugula. Top with the flaked salmon and capers and then pour on the dressing.
• Serve immediately or store in the refrigerator for 2 to 3 days. (If you're planning on enjoying this the next day, do not add the arugula until just before eating.)

SCANDI SALMON AND CRACKED POTATO SALAD

Steps:

• In a food processor, blitz the cauliflower until it is riced and tip into a bowl. Add the mushrooms to the food processor and pulse these too until they are chopped small.
• Heat the oil in a large saute pan and fry the onion for 5 minutes over a medium heat until soft, then add the garlic, chile flakes and rosemary and fry for 30 seconds. Add the cauliflower and mushrooms, season well with salt and pepper and fry over a high heat for 6 to 7 minutes. Add the tomato puree and cook for a few more minutes.
• Meanwhile, cook the pasta in a saucepan of boiling salted water for 10 minutes. Drain, reserving 250ml (1 cup) of the water. Add the pasta to the cauliflower pan and toss together with half the Parmesan for 2 to 3 minutes, loosen with the reserved pasta cooking water as needed. Serve with the rest of the Parmesan scattered over the top.

SALMON BAKED IN PHYLLO WITH WARM POTATO SALAD

Steps:

• Mix together 2 tablespoons each olive oil, sweet mustard, and dill. Brush the mixture on the salmon fillets; season with salt and pepper. Preheat oven to 350 degrees F, brush a baking sheet with some melted butter. Unroll the phyllo dough and lay a sheet flat on a work surface. Brush the sheet with melted butter, then dust with some caraway and dill. Repeat with 2 more sheets of phyllo, stacking on top of each other. With a sharp knife or pizza cutter, remove 4-inches off the side of the sheets to form a square. Now, cut criss-cross to make 4 even squares. Transfer the squares to the baking sheet. Lay a piece of salmon in the center of each square and fold up the corners. As you work, keep the phyllo covered with a damp, not wet, towel to prevent drying out. Brush the pastry lightly with butter and bake for 25 minutes or until the fish is opaque. In the meantime prepare the potatoes.
• Coat a saute pan with olive oil and cook the leeks until translucent. Cut the roasted potatoes in half lengthwise and place face down in the pan to give them color. Add creme fraiche, remaining mustard, dill, and currants. Cook over low heat until heated through, about 5 minutes.
• To serve: divide the potato mixture among 4 shallow bowls, mound a handful of greens on top followed by the salmon phyllo. Garnish with salmon caviar and serve immediately.

SCANDI SMOKED SALMON POTATOES

Steps:

• Boil the potatoes in their skins for 15 mins until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill. Cut each piece of salmon in half to make two long strips.
• Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place onto a platter. If you want to add salt, go easy, as the salmon is highly seasoned. Scatter with pepper, a squeeze of lemon and a few dill fronds. Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl. Scoop the soured cream into another. To eat, dip the potatoes into the cream, then spoon over a little sauce.

SCANDINAVIAN SALMON SALAD

Steps:

• Combine all the dressing ingredients in a small bowl.
• Combine the salmon, scallions and cooked shells in a large bowl.
• Add the dressing.
• Toss gently.
• Cover and chill for at least 2 hours before serving.
• Garnish with eggs before serving.

SCANDI SMOKED SALMON

Steps:

• Tip the onion and chopped dill into a bowl with the horseradish and lemon juice. Stir through the soured cream, season with a pinch of salt and generous grinding of pepper, and mix well. Can be made a day ahead and kept in the fridge.
• Arrange the salmon on a board or plate, scatter with the remaining dill fronds and serve with a grinding of black pepper and the sauce alongside.