Swedish Poached Salmon with Potatoes and Dill Sauce

By Culiora

Classic Swedish poached salmon gently cooked in an aromatic court bouillon infused with vinegar, onion, carrot, and allspice. Traditionally served warm or chilled alongside freshly boiled new potatoes and a cool, refreshing dill sauce. A timeless midsummer classic featuring tender, flaky fish with a delicately balanced acidity.

• Servings: 4
• Prep time: 20 min
• Cook time: 25 min
• Total time: 45 min

Ingredients

• 800 g skinless and boneless salmon fillet, cut into portions
• 1 l water
• 1 dl distilled white vinegar (12%)
• 1 pcs yellow onion, sliced
• 1 pcs carrot, sliced into rounds
• 2 tbsp salt
• 1 tbsp granulated sugar
• 10 pcs white peppercorns
• 6 pcs allspice berries
• 2 pcs bay leaves
• 4 pcs dill stems (reserve fronds for the sauce and garnish)
• 900 g new potatoes or waxy potatoes
• 1 pcs dill sprig for boiling the potatoes
• 2 dl sour cream or crème fraîche
• 1 dl mayonnaise
• 1 dl fresh dill, finely chopped
• 1 tsp lemon juice
• 1/2 tsp Dijon mustard
• 1/2 tsp salt
• 1 pinch freshly ground white pepper

Instructions

1. Bring the water, vinegar, sliced onion, carrot rounds, salt, sugar, white peppercorns, allspice berries, bay leaves, and dill stems to a boil in a wide saucepan or deep sauté pan. Cover and let the broth simmer for about 8–10 minutes to allow the flavors to infuse.
2. Scrub the potatoes clean and boil them until tender in generously salted water with a sprig of dill for about 15–20 minutes, depending on size. Drain the water and let them steam dry under a clean kitchen towel.
3. Whisk together the sour cream, mayonnaise, finely chopped dill, lemon juice, and Dijon mustard in a bowl. Season to taste with salt and a pinch of freshly ground white pepper. Chill until ready to serve.
4. Gently lower the salmon portions into the simmering broth. Remove the pan from the heat as soon as the liquid nears a boil again (it should not boil vigorously). Cover with the lid and allow the fish to poach in the residual heat for 10–12 minutes until cooked through yet moist and pale pink at the center (an internal temperature of around 48–52 °C).
5. Carefully lift the salmon pieces out with a slotted spoon to serve warm, or let the fish cool completely in the poaching liquid in the refrigerator for a traditional cold serving.
6. Serve the salmon with the boiled potatoes, chilled dill sauce, and garnish with some of the cooked carrot rounds and fresh dill fronds.