Home-style Danish cooking: Salmon and cucumbers with potato salad. Photo: William Meppem
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Ingredients
4 x 150g salmon fillets
Danish potato salad
1kg new potatoes, scrubbed
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup grated onion
1 tsp dijon mustard
1/4 cup finely chopped dill
2 tbsp finely chopped chives
1/4 tsp ground white pepper
a good squeeze of lemon juice
Pickled cucumbers
2 lebanese cucumbers, very thinly sliced on a mandolin
2 tsp salt
1/4 cup castor sugar
1/2 cup water
1/4 cup white vinegar
2 bay leaves
1/2 tsp yellow mustard seeds
Method
1. For the pickled cucumbers, toss the cucumbers in salt and drain in a colander for 10 minutes, squeeze out any excess liquid. Heat the sugar, water, vinegar, bay leaves and mustard seeds just until the sugar dissolves then combine with the cucumbers in a press-seal bag. Seal the bag ensuring the cucumbers are covered in the liquid and refrigerate overnight.
2. For the potato salad, place the potatoes in a large pot and cover with cold water. Season well with salt and bring to a simmer. Simmer for 15 minutes or until a thin, sharp knife inserted into the potatoes comes away easily. Cool to room temperature then combine with the remaining ingredients.
3. Grill or pan-fry the salmon over medium heat for about three minutes on each side, then rest for a further two minutes. Serve the salmon with the potato salad and pickled cucumbers.
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