© Inter IKEA Systems B.V. 2009
The Swedish cuisine is based on very
old traditions. One of them is marinating
fish to preserve it for the winters.
LAX VARMRÖKT (hot smoked salmon,
frozen) was farmed in our neighbour
country, Norway. Salmon is easy to
prepare and can be used in an endless
variety of dishes.
This is what you need
400 g LAX KALLRÖKT (smoked salmon,
10 medium size potatoes
½ tsp salt
4 dl single cream
50 g butter
SÅS PEPPARROT (horseradish sauce)
This is how you do it:
Peel the potatoes and cut in slices.
Butter an oven/serving dish and add
alternate layers of salmon and potatoes
(top and bottom layers should be
potatoes). Sprinkle each potato layer
with salt. Whisk cream and eggs in
a bowl and add to the oven/serving
dish together with a couple of dollops
of butter. Heat in the oven for 50-60
minutes, 175°C (350°F).
Serve with SÅS PEPPARROT
(horseradish sauce) and a mixed green
salad of choice.