Summer Solstice Herbed Poached Salmon

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It’s now Midsommar.

In Sweden, this poached salmon is traditionally served cold with steaming potatoes…cold and warm flavors mixing beautifully, good reminders of long Scandinavian winters and of short midnight sun summers.
Ingredients: yield 2 servings

  • 2 servings of salmon
  • Tarragon leaves
  • 2 thick slices of lemon
  • 1 cup of white wine
  • 1 /4 of water to cover the salmon
  • pinch of salt, dill, oregano
  • 1 tablespoon of white vinegar

How you make it:
Combine all ingredients in a pan, boil it 10 to 12 minutes at medium heat. Let it cool out of the heat for 1 hour to up one night.

Ingredients: For the tasty dill sauce

  • 2 cup of sour cream
  • 2 teaspoon of Dijon mustard
  • chopped dill, chopped tarragon
  • salt, pepper to taste
  • 1 tablespoon of white vinegar

How you make it:

  • Combine all ingredients, mix well, refrigerate for at least 1 hour.
  • Before serving, boil at tenderness some gold yukon potatoes. When warm add on each plate a serving of poached salmon, a dollop of creamy dill sauce, potatoes, a tablespoon of lingonberries if you like it( in grocery stores).

Enjoy friends, it’s simply Delightful , Utsökt gott!!!

> Mid Summer in Sweden


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