Trio of salmon

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?


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s