Freshly caught salmon prepared the Swedish way.
The "Skellefteå Inn" restaurant was once home to the city's founders. Today proprietor and head chef Håkan Persson will be pleasing our palates.
Three Variations of Salmon Fillet
- 3 fillets of salmon
- white pepper and salt
- a mixture of dried pepper
- olive oil
- cider vinegar
- 3 big fennel bulbs
- 2 big carrots and a handful of snow peas
Note: each fillet has a different preparation time.
Salmon fillet - slow-baked
Sprinkle the salmon with white pepper and salt. Let stand for a few minutes. Bake in the oven for 40 minutes at 50 degrees celcius. The salmon is ready when the temperature of the fillet reaches 48 degrees.
Salmon fillet - smoked
Sprinkle the salmon with white pepper and salt. Let stand for a few minutes. Fill a pan with juniper berries and juniper branches, and heat over a medium flame. When the juniper mixture begins to smoke, place the salmon on top of a piece of aluminium foil. Beforehand pierce the foil with a fork and coat with butter or olive oil. After the salmon has been placed on the foil, cover the pan with a lid. Leave for ten minutes at a medium heat. The juniper mixture should be smouldering lightly, not burning. Turn the salmon after ten minutes and remove the pan from the heat. Leave the fillet sit in the covered pan for another ten minutes.
Salmon fillet - sauteed
Rub the dried pepper into both sides of the fillet, and allow sit for a few minutes. Sear the fillet for a minute on each side. Remove the pan from the stove and let in stand briefly in the warm pan.
Cut the fennel bulb into small pieces. Heat the olive oil in a pan. Add the fennel and a pinch of sugar. If preferred, also add a splash of cider vinegar. Saute the fennel until soft. Season with salt and pepper to taste.
Carrots and snow peas
Cut the carrots into thin strips. Add to a pan with the snow peas, a pinch of sugar and olive oil. Sauté until al dente. Season with salt and pepper to taste.
Divide each fillet in half and serve separately on two plates with the vegetables.