Recipes

4 person meal

Aronia gravad lax:
250 g salmon filet
30 g salt
30 g sugar
50 ml aronia juice


Cut away the fat on the salmon’s underbelly, cut away the skin and clean as much of the grey fat away from the salmon as possible.  Mix the salt and sugar in a bowl.  Lay the salmon in a small tray, sprinkle on the salt mix and massage it in by hand thoroughly.  Place the salmon in a plastic bag and add the aronia juice. Press out the air from the bag, tie a knot and place the salmon in the refrigerator. Turn the salmon after 4 hours and leave it for another 4 hours.  After this the salmon is gravad. Take the salmon out of the bag and dry it off.  Slice the salmon in thin pieces.

Fennel and gherkin:
1 small fennel
1 cucumber
100 ml vinegar
100 ml sugar
100 ml water
½ bunch of dill

Heat to boiling vinegar, sugar and water in a pot and allow to cool.  Massage the dill with your hands and add to the pickling liquid.  Cut the fennel finely, even shaving it if possible.  Cut the cucumber lengthways into quarters so that you have four long pieces.  Cut away the seed pulp, then cut or shave lengthwise.  Place the cucumber and fennel into the pickling liquid and allow to soak for approximately 2 hours.  Pour off the liquid and place the pickled vegetables on a plate beside the salmon slices.

Sour cream sauce:
1 tub of sour cream
1 teaspoon salt
½ lemon
1 teaspon aronia powder
1 bunch of dill

Place the sour cream into a bowl and whip it until it is smooth.  Grate the zest of half a lemon and add it to the sour cream, squeeze the lemon as well.  Add salt and taste the sauce.  Add a dollop of sour cream beside the salmon slices on the place and sprinkle over the aronia powder and garnish with dill.

Good luck in the kitchen!

Mattias Åhman / Chef of the Year 2017