recipes seafoodpreview.thenewsmarket.com/previews/ikea/document... · confit salmon with fennel and...

R E C I P E S S A L M O N / X X

R E C I P E S

Seafoodsalmon & herring

All salmon sold at IKEA comes from farms that have been independently certified to the ASC’s standard for responsibly farmed seafood.

R E C I P E S S E A F O O D / 0 30 2 / R E C I P E S S E A F O O D

Good, and good for you

Salmon is not only delicious, it’s nutritious, too. With just two or three servings a week you’ll meet your

body’s need for omega-3 fatty acids while getting a good dose of antioxidants, protein and vitamins.

Not to mention taste sensations. Flip page and discover some of many zesty combinations that you can make.

R E C I P E S S E A F O O D / 0 5

1 pkg. of VÅFFLOR waffles300 g cottage cheese80 g fresh lingonberries (alt. pomegranate seeds)2 stems of fresh mint

1. Prepare the waffles according to the instructions on the package.

2. Place a dollop of cottage cheese on each waffle heart and add lingonberries. Garnish with a few leaves of mint and serve.

LUMBERJACK’S WAFFLES:

1 pkg. of VÅFFLOR waffles200 g LAX GRAVAD marinated salmon2 tbsp. SENAP GROV whole-grain mustard20 cl crème fraiche2 stems of dill

1. Mix mustard and crème fraiche in a bowl.


3. Place one slice of marinated salmon on each waffle heart. Add a spoon of mustard crème fraiche and decorate with a sprig of dill.

1 pkg. of VÅFFLOR waffles300 g cottage cheese1 carrot10 cm of leek1 tray of cress50 g dried cranberries

1. Peel and grate the carrot. Slice the leek finely. Cut the cress and combine it with the carrot and leek in a bowl.


3. Add cranberries and shuffle around with a fork.

4. Place a dollop of cottage cheese on each waffle heart. Add the carrot and leek salad.

FISHERMAN’S WAFFLES:GARDENER’S WAFFLES:

Waffle party with various toppingsSavoury waffles with fresh and healthy toppings like cottage cheese, lingonberries, vegetables and marinated salmon.SERVES: 4 TIME: 20 MIN

0 4 / R E C I P E S S E A F O O D

4 pieces of LAX FILÉ salmon fillet, cut into cubes of 1,5 cm2 tbsp. salt + some for seasoning1 tbsp. sugar4 bay leaves4 sprigs of thyme1 tbsp. fennel seeds4 garlic cloves1 dl black olives1 tbsp. coriander seeds1/2 lemon, grated zest and juice 5 dl olive oil, extra virgin2 fennels12 Brussels sprouts1 bunch of radishes with leaves, rinsed4 sprigs of dill, roughly chopped4 tbsp. capers1/2 lemon, juiceAioli

INGREDIENTS:

STEP BY STEP:

Confit salmon with fennel and aioliSalmon gently cooked on low heat with a crispy salad and aioli.SERVES: 4 TIME: 45 MIN

1. Lightly crush salt, sugar, thyme, fennel seeds, garlic and lemon zest in a mortar.

2. Add capers, radishes, bay leaves and olives to the mixture. Put the salmon fillet in an ovenproof tray and pour the mixture onto it. Turn it gently together. Let it rest for 20 minutes in room temperature.

3. Preheat the oven to 120°C, forced air function, and heat up the olive oil to 40°C.

4. Pour the oil onto the salmon and turn it gently together so that every piece gets covered.

5. Cook in the middle of the oven for about 10 minutes until the salmon almost falls apart when you put a fork into it. Take out the tray and let the fish rest in the oil.

6. Divide the fennel and cut out the root. Slice it thinly.

7. Rip the leaves of the Brussels sprouts and slice the core thinly.

8. Sling the greens with capers, lemon juice and zest, salt and pepper. Put in a nice bowl. Drain of the oil from the salmon and serve all together with aioli as a starter or a light main course.


Frozen fish is fresh fish. All taste and nutrients have been locked in, ready to be released when cooked.

R E C I P E S S A L M O N / 0 9

Did you know?IKEA has been part of a dialogue with global environmental experts

to develop sustainable salmon farming standards that are better for

the fish and for the environment. Now all salmon sold at IKEA have met the Aquaculture Stewardship Councils (ASC) global standard for responsibly

farmed seafood. Together we can help transform aquaculture towards

environmental sustainability and social responsibility.

0 8 / R E C I P E S S A L M O N

2 slices of BRÖD TUNNBRÖD soft thin bread1 pkg. of LAX GRAVAD marinated salmon (0.2 kg)50 g butter, room temperature1 jar of SÅS SENAP & DILL sauce for salmon35 g salad mix1/2 dl picked herbs for garnish

INGREDIENTS:

STEP BY STEP:

1. Butter the bread and add slices of salmon on top.

2. Cover the salmon with sauce and salad. Roll up and cut into 2 cm pieces. Place it on a nice tray with the cut side up.

3. Decorate with salad leaves and picked herbs. Drizzle some sauce on top and serve.

Mini wrap rolls with marinated salmon and mustard sauceQuick and easy made food, perfect as a welcome toast, for the picnic or the buffet.SERVES: 4–6 TIME: 15 MIN

TIPS! Versatile soft thin bread can be used as is, quickly fried in a dry pan or grilled to create different taste sensations.


1 2 / R E C I P E S S E A F O O D R E C I P E S S E A F O O D / 1 3

Mini ”smörgåsbord” with marinated salmon and mustard sauceA mini sandwich buffet is perfect for lunch or as starters for your dinner.

SERVES: 4–6 TIME: 10 MIN + 2 H FOR THE BREAD

INGREDIENTS:

STEP BY STEP:

1 pkg. of BRÖDMIX FLERKORN multigrain bread baking mix8 slices of LAX GRAVAD mari-nated salmon1 jar of SÅS SENAP & DILL sauce for salmon1/2 frisse salad, rinsed and picked50 g butter, room temperature1 bunch of dill for garnish

1. Prepare the bread according to the instructions on the package. When it has cooled down, cut into bread slices.

2. Put the salmon on a serving tray and garnish with salad and some picked dill.

3. Serve everything together as a buffet and let everyone help themselves by doing their own sandwiches.

4. Make the sandwiches by spreading some butter on the bread and add salad, a slice of salmon, some sauce and dill on top.


1 pkg. of GRATÄNG POTATIS potatoes au gratin1 pkg. of LAX FILÉ salmon fillet1 pkg. of LAX GRAVAD marinated salmon (0.1 kg)3 eggs3 dl milkSalt1 lemon, cut into wedges1 dl of chopped dill + 1 sprig for garnish

INGREDIENTS: STEP BY STEP:

1. Preheat the oven to 200°C. Put the potatoes au gratin in a big bowl.

2. Cut the salmon fillets in 2x2 centimeter cubes and cut the marinated salmon in thin strips. Add all the salmon into the bowl of potatoes au gratin. Mix it roughly. Put everything in an oven proof tray.

3. Combine and whisk the eggs and milk in a bowl. Pour it over the

Salmon fritattaSalmon combined with potatoes as a fritatta served with freshly squeezed lemon and a generous bunch of chopped dill.SERVES: 4 TIME: 50 MIN

potatoes au gratin and salmon. Cook in the middle of the oven for 40 minutes.

4. Garnish the salmon fritatta with dill and serve with wedges of lemon.

Salad with spicy salmon and avocadoA green salad with haricot verts, flavours of lime and a horseradish dressing.SERVES: 4 TIME: 25 MIN


Find this recipe on page 21.


Sandwich with herring

1 pkg. of BRÖDMIX FLERKORN multigrain bread baking mix50 g butter, room temperature1 jar of SILL SENAP marinated herring w mustard sauce (3–4 pieces per person)2 dl sour cream2 eggs, hard boiled1 dl picked dill

INGREDIENTS:

A beautiful sandwich where you can vary the flavours of the herring.SERVES: 4 TIME: 15 MIN + 2 H FOR THE BREAD

STEP BY STEP:

1. Prepare the bread according to instructions on the package. When it has cooled down, cut into bread slices.

2. Butter the bread slices and put 3–4 herring pieces on each. Add a spoon of sour cream, put the eggs cut in half on top and garnish with some dill.

All herring sold at IKEA comes from fishery that has been independently certified to the MSC’s standard for a well-managed and sustainable fishery.


Herring with leeks & fried soft thin bread

1 jar of SILL SENAP marinated herring w mustard sauce1 jar of SILL LÖK marinated herring with onions1 jar of SÅS SENAP & DILL sauce for salmon4 slices of BRÖD TUNNBRÖD soft thin breadPickled mustard seeds – see adjacent recipe2 leeks2 dl sour cream

INGREDIENTS:

This is a herring deluxe dish rich in flavours, perfect to cook and savour outside. SERVES: 4 TIME: 15 MIN

STEP BY STEP:

1. Trim the outer layer off the leeks and wash thoroughly to make sure all dirt is removed.

2. Either grill the leeks until soft, or bake them in an oven at 230°C. Shouldn’t take more than 6–10 minutes depending on the thickness of the leek.They will go black, but simply peel off a layer or two, and you’ll have a vibrant green and soft leek. Cut into little pieces.

3. Fry the soft thin bread in butter until golden brown and crisp. Let dry on some paper and then rip into smaller pieces.

4. Arrange pieces of leek, the herring and the crisp soft thin bread on a plate. Add small dollops of sauce for salmon, mustard seeds and sour cream. Garnish with some dill or chives. Or both. TIPS! The smoky

taste that soft thin bread earns when fried over an open fire, blends perfectly with the herring.

Pickled mustard seedsA delish add-on. Not the least to the herring with leeks & fried soft thin bread.SERVES: 4 TIME: 15 MIN

5 dl water 100 g yellow mustard seeds1 dl vinegar1 dl sugar2 dl water1/2 tsp. salt

INGREDIENTS:

STEP BY STEP:

1. Bring the water to a boil. Add the mustard seeds and boil gently for five minutes. Drain the water off and rinse the seeds in cold water. This serves to remove some of the bitterness in the seeds. Put the seeds in a clean pickling jar.

2. Combine and bring the remaining ingredients to a boil. Pour it onto the seeds. Leave for at least one week before serving. Will keep for several months if refrigerated.

3 salmon appetizers tapas styleMake some zesty and delicious starters to surprise your guests with at any occasion.


3 slices of BRÖD TUNNBRÖD soft thin bread1 pkg. of BRÖDMIX FLERKORN multigrain bread baking mix1 pkg. of LAX VARMRÖKT hot smoked salmon1 pkg. of LAX GRAVAD marinated salmon (0.2 kg)1 jar or SÅS PEPPARROT horseradish sauce1 jar of SÅS SENAP & DILL sauce for salmon3 tbsp. SILL MATJES matjes herring, finely chopped 4 tsp. fish or vegetarian roe2 boiled eggsFresh dill1 spring onionLettuce

1. Prepare the multigrain bread according to instructions on the package. When it has cooled down, cut into bread slices.

2. Put the oven on 200°C. Cut the soft thin bread into 4 cm ribbons. Cut them in half and put on a sheet pan. Bake until brown and crispy.

3. Put 4 crispy thin bread pieces on every second plate and 4 multigrain bread on the others.

4. Cut the hot smoked salmon in pieces and put a piece on each thin bread. Top with a little horseradish sauce, lettuce and dill.

5. Cut the marinated salmon and put one slice on each multigrain

bread. Top with sauce for salmon, dill and some spring onion.

6. Cut the boiled eggs in small cubes and mix with matjes herring. Serve as a dip together with the bread.

Salad with spicy salmon and avocadoSERVES: 4 TIME: 25 MIN

3 salmon appetizers tapas styleSERVES: 4 TIME: 30 MIN + 2 H FOR THE MULTIGRAIN BREAD

INGREDIENTS:

STEP BY STEP:

1 pkg. of LAX FILÉ salmon fillet1 jar of SÅS PEPPARROT horse-radish sauce150 g haricots verts1 tsp. paprika powder1/2 tsp. chilli powder2 avocados70 g mixed green salad1 lime, juice1/2 dl olive oil, extra virginSalt and black pepper

2. Preheat a frying pan or grill pan really hot. Season the salmon with salt, black pepper, paprika and chilli powder. Grill the salmon on each side for approx. 30 seconds. Put on a tray to cool down and set aside.

3. Turn the beans with the green salad in a bowl. Add olive oil, lime juice, salt and black pepper. Divide the salad on four plates.

4. Cut the avocados in half, take out the core and cut into slices. Put them on top of the salad.

5. Slice the salmon thinly and put it on the salad. Drizzle some sauce over it and serve immediately!

1. Bring 1 liter of lightly salted water to boil. Boil the haricots verts for 2 minutes, drain off and rinse under cold water to cool down.


R E C I P E S



250 g BRÖDMIX FLERKORN multigrain bread baking mix1 tsp. brown sugar75 g butter, melted3 sheets of gelatine1 jar of SILL MATJES matjes herring fillets1 red onion, finely chopped2 dl crème fraiche250 g curd cheese, 10% fat 1 dl chives, finely choppedSalt and white pepper

pieces. Combine herring, onion, crème fraiche and curd cheese in a bowl. Season with salt and pepper.

4. Melt the gelatine in a saucepan with 1 tbsp. water, low heat. Allow to cool and pour into the bowl in a gentle beam while you’re whisking constantly.

5. Distribute the mix on the bread, cover with cling film and place it in the fridge for 2 hours.

6. Remove the cake from the baking pan, put on a serving tray and garnish with chives.

1. Prepare the whole package of BRÖDMIX FLERKORN according to the instructions on the package. When it has cooled down, cut 250 g in small pieces and mix in a blender. Add brown sugar and butter. Mix until it becomes like crumble.

2. Cover the inside of a round baking pan, 24 cm diameter, with cling film. Pour the bread crumbs in the baking pan evenly and press/flatten. Leave in room temperature for 30 minutes.

3. Place the sheets of gelatine in cold water. Cut the herring in small

Herring cake with chivesA classic cake with herring to serve at the summer or Easter party, which advantageously can be made a day before.SERVES: 8–10 TIME: 1 H + 2 H FOR THE BREAD


X X / R E C I P E S S A L M O N

SEAFOOD INDEX:

Waffle party with various toppings ................................. 04

Confit salmon with fennel and aioli ................................. 07

Did you know? ................................................................ 09

Mini wrap w/ marinated salmon & mustard sauce .......... 11

Mini “smörgåsbord” w/ salmon & mustard sauce ........... 13

Salmon fritatta ............................................................... 14

Sandwich with herring .................................................... 16

Herring with leek & fried soft thin bread ......................... 18

Pickled mustard seeds .................................................... 19

3 salmon appetizers tapas style ...................................... 21

Salad with spicy salmon and avocado ............................. 21

Herring cake with chives ................................................ 23

© Inter IK

EA S

ystems B

.V. 2015

recipes seafoodpreview.thenewsmarket.com/previews/ikea/document... · confit salmon with fennel and...

Documents