Crispy salmon with carrot purée

Krispiga lax med morotspuré

Crispy salmon with carrot puree

Swedes eat lots of salmon, nearly all of which comes from neighbouring Norway, and are great lovers of purées. A bed of carrot purée is an excellent partner for crispy fried salmon. The dish is then finished off with a butter and dill sauce, some wilted spinach and some lightly fried potatoes. Superb. Chris Brookes



• Leave adding the dill to the butter to the last minute because otherwise it will discolour.
• Try organic salmon. Athough it is less pink, it has a more delicate flavour as the fish take longer to mature.


Carrot purée

2   carrots, sliced
1   onion, sliced
250 ml (1 cup) milk
120 ml (½ cup) water
25 g (1 oz) butter
    salt and white pepper to taste

New potatoes

12   new potatoes
½ tsp   salt

Brown butter lemon dill sauce

100 g (4 oz) butter
1   lemon, juice only (3 or 4 tbsp)
1 tbsp   fresh dill, finely chopped
4   small sprigs of dill as garnish

Crispy salmon

4   salmon fillets with skin on, about 150 g (6 oz) each
    freshly ground sea salt
1 tsp   olive oil

Sautéed spinach

100 g (4 oz) baby spinach, washed
20 g (1½ tsp) butter



1. Sweat off the carrots and onion with the butter in a saucepan. Add the milk and water and simmer until the carrots and onions are tender (about 12 minutes). Purée until silky smooth. Season to taste and set aside.

2. Scrape (scrub) the potatoes and then rinse. Place in a saucepan and add just enough boiling water to not quite cover them. Add the salt. Cover with a tight fitting lid and simmer for 10-20 minutes until cooked. Test them with a skewer as they must be tender but still firm—overcooking really does spoil them. Drain and when cold enough to handle, halve (or thickly slice if large) and set aside to reheat later.

3. Heat the butter in a saucepan until it goes a golden brown colour, then add the lemon juice.  Keep warm.

4. Heat a frying pan until quite hot.  Meanwhile, season the skin side of the salmon fillets with sea salt. Add a teaspoon of olive oil to the pan and when almost smoking add the salmon fillets, skin side down, for 6 minutes and then turn them over and fry for another 4 minutes.  Remove and keep warm.

5. While the salmon is relaxing, reheat the carrot purée and sauté the spinach and potatoes for 2 or 3 minutes until the spinach is wilted and the potatoes reheated.

6. Add 2 or 3 spoonfuls of purée to each plate. Top with the potatoes and spinach and a piece of salmon. Add the dill to the sauce and drizzle over the salmon and around the plate. Garnish with a sprig of dill.


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