Fish is an integral part of any archipelago menu. This summer, we had primarily salmon: hot-smoked, cured and in soup.
Hot-smoked salmon on archipelago loaf and my mother’s mustard sauce with crème fraîche, dill and lemon pepper
My mother made this amazing gravlax by marinating a salmon fillet (with skin) with coarse salt, sugar and dill and letting it cure for a day in the fridge. We ate it on rye crispbread with salty butter and fried quail eggs.
My mother’s salmon soup with new potatoes, carrots and leek, seasoned with dill and lemon pepper
Did I already mention that my mother makes excellent food?