Sweden is currently at the top of my list of must visit destinations and it has been for a while….a long while. My sister has sadly even beaten me to it on a work trip. I have an idealistic stereotype which I’m apprehensive to shatter by visiting the glorious country which, along with a lack of sustainable funds (its expensive I hear?) may be the reason for the delay in my foodie voyage. Delicious, healthy and cleanly styled food I can’t help but be drawn to it. This and the fresh and varied landscapes coupled with the beautiful people earns it top position. A foodie pilgrimage coupled with some outdoor adventures I will get there in 2015! But for the time being I had to settle for my own style of Scandi cooking. It was either that or Ikea and frankly Ikea just doesn’t cut it.
- 2 salmon fillets (Mine were Alaskan and delicious….although not exactly Scandinavian?)
- 4 oz Puy lentils
- 2 small beets (about 250g or so)
- 1tsp caraway seeds
- Bunch dill, chopped
- Zest of 1 lemon
- 2 tbsp soured cream (with a dash of lemon juice and some light seasoning)
- Preheat the oven to 200°C.Cut your raw beets into chunks, drizzle with oil and season with salt and pepper and the caraway seeds. Roast for about 30 minutes in a baking tray until tender and a little charred at the edges.
- Meanwhile, simmer your lentils in boiling water for about 18 minutes until tender but still with a slight bite. Drain and season with salt and pepper.
- Add the dill, lemon zest and a tsp or so of red wine vinegar to the warm lentils. Then add the roasted beets while still warm.
- Set aside and keep warm while you cook the salmon.
5. If frying (alternatively grill skin side up) heat a frying pan until hot and add a tbsp of light olive oil. Season the fillets and fry, skin side down for about 4 minutes depending on the thickness. Flip and fry for the final minute to seal the flesh side.
6. Serve the salmon on top of the beety lentils with a generous spoonful soured cream.
Beets, lentils, dill, lemon, soured cream, salmon,