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SALMON – the taste of Sweden

It’s delicious, healthy and IKEA salmon is responsibly sourced

SALMON – the taste of Sweden
It’s delicious, healthy and IKEA salmon is responsibly sourced

‘There are great and easy ways to enjoy salmon,’ says IKEA Food Services design specialist Marcus Bällgren. ‘Our salmon range consists of everything from marinated, hot and cold smoked to fillets. Salmon can be enjoyed for any meal, at buffets or simply barbecued. You can serve it with potatoes, rice, or salad. We want to share our best salmon recipes, so we have created recipe cards for customers to pick up in store. The pictures were shot on a beautiful island in the Swedish archipelago. It was the perfect setting for these dishes. My favourite was the smoked salmon and guacamole sandwich. At home I love to add thin pieces of smoked salmon to freshly cooked pasta, topping it with black pepper, lemon juice and crème fraîche. A delicious meal in just 15 minutes! ‘Swedish cuisine has a long association with salmon. Historically, short summers and long winters have made food-preserving techniques important. The smoking of food has even been traced back to the Vikings. Today, the methods and the traditional spices used are important in creating a delicious taste and pleasing texture. ‘And you can eat salmon with a clear conscience. Not only is it full of protein and omega-3 fatty acids, at IKEA the salmon is responsibly sourced. For me that is important. After all, we have only borrowed the planet from future generations, and the sum of all the wear and tear comes from the small, everyday things we do – or don’t do.’

How to make… hot-smoked salmon salad

Serves 4
2 pieces BRÖD TUNNBRÖD thinbread
2 heads romaine lettuce
1 package (14 oz, 400g) LAX VARMRÖKT hot-smoked salmon
1 package (3.5 oz 100g) OST LAGRAD semi-hard cheese
1 package (7 oz, 190g) SÅS SENAP & BASILIKA mustard and basil sauce

Preheat the oven to 400˚F. Cut the thinbread into thin strips – place these on a baking sheet. Bake until brown and crispy; set aside. Roughly chop the romaine lettuce and put it in a big bowl. Tear the hot-smoked salmon into chunks and add to the lettuce. Grate the cheese over the salad; pour the mustard and basil sauce over it. Toss the salad and arrange it on a serving platter. Top with the crispy bread sticks.

How to make… baked salmon with vegetable medallions

Serves 4
1 package (21.2 oz, 600g) GRÖNSAKSKAKA vegetable medallions
1 package (17.6 oz, 500g) LAX FILÉ salmon fillets, thawed
2 pieces BRÖD TUNNBRÖD thinbread
Olive oil
1 jar (7 oz, 190g) SÅS SENAP & BASILIKA mustard and basil sauce

Preheat the oven to 400˚F. Follow the cooking instructions for the vegetable medallions on the packaging. Line a baking tray with parchment paper. Place the salmon fillets on the paper and rub them gently with salt and pepper. Bake for 10 minutes. Cut the thinbread into long strips and place them on a baking tray. Brush each strip with a little olive oil and sprinkle with a pinch of salt and pepper. Bake in the oven until golden brown (5 to 10 minutes). Serve with SÅS SENAP & BASILIKA sauce and a salad.

How to make… tapas-style salmon appetizers

Serves 4
3 slices BRÖD TUNNBRÖD thinbread
2 hardboiled eggs, shelled and cubed
3 tablespoons PASTEJ LAX salmon spread
1 package (14 oz, 400g) LAX VARMRÖKT hot-smoked salmon, cut into pieces
1 jar (7 oz, 190g ) SÅS PEPPARROT horseradish sauce
Lettuce or rocket
Fresh dill
1 package (7 oz, 200g) LAX GRAVAD marinated salmon
1 package (7 oz, 200g) SÅS SENAP & DILL sauce for salmon
1 lemon, cut into wedges and seeds removed
4 teaspoons TÅNGKORN seaweed topping

Preheat the oven to 400°F. Cut the soft thinbread slices in half; cut each new slice into pieces 1½" wide. Place these on a baking sheet and bake until brown and crispy. Mix the chopped hardboiled eggs with the salmon spread. Arrange 3 pieces of toast each on 4 serving plates. Add the 3 toppings to the toasts on each plate as follows: 1 piece of hot-smoked salmon topped with horseradish sauce, lettuce and fresh dill. 1 slice of marinated salmon topped with SÅS SENAP & DILL sauce, fresh dill and a lemon wedge. Lettuce topped with a dollop of salmon and egg spread, seaweed topping and fresh dill.

How to make… salmon with herring roe on potato fritters

Serves 4
1 package (16.9 oz, 480g) R��STI potato fritters
1 package (7 oz, 200g) LAX NAJAD marinated smoked salmon
1 jar (3 oz, 85g) SILLROM herring roe
6.5 oz (200ml) crème fraiche
1 lemon, cut into wedges and de-seeded

Method: To prepare the fritters, follow the cooking instructions on the RÖSTI package. Plate the RÖSTI while still warm and crispy, and top each with a couple of salmon slices, a dollop of crème fraiche, herring roe and a sprig of dill. Serve with the lemon wedges.

How to make… roe sauce and guacamole salsa

These are great on your favourite bread, topped with a slice of smoked, marinated or LAX najad salmon.

Roe sauce ingredients:
½ jar SILLROM herring roe
5 oz (150ml) crème fraiche
1 tablespoon finely chopped dill
1 tablespoon finely chopped chives
½ lemon, juice and grated zest

Place all the ingredients in a bowl and gently mix together. Season with salt and pepper to taste.

Guacamole ingredients:
3 spring onions
2 ripe avocados, halved and stoned
1 lime, juice and grated zest
½ red chilli, deseeded and finely chopped
1 tablespoon olive oil

Slice the spring onions into thin rounds. Spoon the avocado flesh into a bowl; add the rest of the ingredients and mash together with a fork. Season with salt and pepper to taste.

Eating ideas at IKEA

Exercise your creative spirit!