Gabriele Galimberti Photography (Delicatessen with love)

Gabriele Galimberti 06

Brigitta Fransson, 70 years old – Stockholm, Sweden
Brigitta is a hundred per cent Swedish! Her house is very clean and tidy. Everything is set with extreme precision. White is the predominant colour of her furniture. Entering her house, I had the impression to be in an Ikea showroom, but, then, the good smell of salmon coming from the kitchen wiped that idea out of my mind. Brigitta lives with Nina, a German student who is renting her daughter’s former room. “My grandchildren live far away and I don’t get the chance to see them often. Nina has lived with me for one year and now she is like part of the family. And then, I’m glad to be able to cook for someone at the end of the day and not to be alone”.

Inkokt Lax – (poached cold salmon and vegetables)
Difficulty: low
Time: an hour and a half
Ingredients for 4 people:
– 1kilo salmon fillet
– 2 sprigs of anet
– baby sweet potatoes and string beans
– 1 lemon
– 1 jar of Greek yoghurt
– salt
Undoubtedly, salmon is the most widely spread kind of food on Swedish tables. It can be cooked in thousands of different ways, simpler and lighter or not. This recipe describes the most common one (and probably even the healthiest and lightest).
It is a typical summer time recipe for two reasons: first, because it is served cold and secondly, because sweet potatoes can be found only in summer.
To start with, boil the potatoes and the string beans in two separate pots. You can cook them to your taste. In Sweden spring beans are usually boiled for a few minutes only, so that they are served hard and crispy.
Tail the stalks of anet and boil them in 1 litre of water with 2 spoons of salt. When the water boils, add 1 thinly sliced lemon and let it cook for 5-6 minutes.
Now, chunk the salmon fillet and put it in the pot. At the same time turn off the cooker and leave everything there until the water gets cold. At this point your salmon is ready.
This cooking method enhances the taste of the salmon, because it doesn’t waste its aroma in the boiling water.
On a side, add some shred anet to the Greek yoghurt and blend everything together.
Place the salmon chunks on a dish with the potatoes and the string beans, decorate it with some fresh anet and sliced lemon and serve with the yoghurt sauce prepared.
You can match this dish with cold white whine.

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