SALMON – the taste of Sweden
It’s delicious, healthy and IKEA salmon is responsibly sourced
How to make… hot-smoked salmon salad
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
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
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
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
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
1 package (16.9 oz, 480g) RÖSTI 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.
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.