by zan@zeliciousrecipes.com | Favorite Recipes, Vegetables
This recipe is just as simple, and slightly more elegant, than your typical “baked potato with sour cream” and chives. I used small red potatoes, cutting them into ½” pieces. The cream topper makes a perfect side along side any meat-based dish. Round reds are often referred to as “new potatoes,” but the term “new” technically refers to any type of potato that is harvested before reaching maturity. I roasted these till the outside was crispy and the inside perfect soft texture.
Ingredients:
- 20 red potatoes (sliced into ½” pieces)
- ¼ cup olive oil
- salt and pepper to taste for potatoes
- ½ cup Crème Fraîshe
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 tbsp chopped fresh chives
- 1 tbsp fresh chopped dill
- salt and pepper to taste (for sauce)
Toss the potatoes with olive oil and add salt and pepper. Bake at 400 degrees for 25-30 minutes. Bake until tender inside and crispy exterior. Combine the Crème Fraîshe, sour cream, mayo, chives, dill, salt and pepper. Serve potatoes and add on 2 dollops of cream sauce on top. Pairs nicely with grilled meat.
by zan@zeliciousrecipes.com | Appetizers, Fish, Sauces
This is one of the few recipes my mom brought with her from Sweden. The name actually comes from the way salmon was prepared back in the old viking days. The Salmon back then with all the spices were buried in a “grave”, for curing. It is simple to prepare. It basically takes care of itself for 3-4 days.
Ingredients:
- Two 1.5 lb. filets of salmon with skin on preferably mid-section – need to match when placed together (skin side out)
- ½ cup (organic) sugar
- ½ cup salt
- 1 tsp freshly ground black pepper (or cracked) larger chunks
- 1 tsp ground white peppercorns
- 3 cups of chopped dill with stems (to make a thick blanket on all sides)
Directions:
Mix sugar, salt and pepper. Rinse and pat dry the salmon filets. On a piece of tinfoil, thick blanket of dill the same size of the salmon, then you sprinkle liberally ⅓ of the salt/sugar mixture. Place first piece of salmon, with skin down. Then cover with the top of the salmon with ⅓ dill and sprinkle liberally with another ⅓ of the salt/sugar mixture. Place then next salmon filet, on top with skin to the outside. Place last ⅓ of dill and last ⅓ of the salt/sugar mixture on top of the skin of the 2nd piece. Cover with another piece of tinfoil, and seal the edges of the foil loosely so it has some air to breathe (since it’s not quite dead yet…still needs to be buried ;-). Place salmon in a plastic bag. Next place the bagged salmon in a shallow dish and add a heavy weight on top, you can use an iron skillet or flat stone if you have access to one. Place salmon with weight in the fridge for 4 days, turning over salmon once a day. When slicing the salmon be sure to slice against the grain in super thin slices.
Sauce:
Coming soon – I have to get some help from my mom on this, that has never written it down.
by zan@zeliciousrecipes.com | Sauces, Vegetables
This is a great Sauce you can serve with Roasted Potatoes, Peas and Salmon.
Ingredients:
- 1 cup of cooked frozen peas
- ⅓ cup chopped shallots
- ¼ cup chopped dill
- ⅛ cup EVOO (olive oil)
- 1 tsp salt
- 8 oz. Crème Fraîshe
Using a food processor, add the cooked peas, shallots, dill and salt. Slowly add in the oil so that all ingredients become a smooth puree. Then simply add the pureed mixture to the Crème Fraîshe, stirring in gently with a spoon so it does not separate or turn to butter. You can now add this under your potato and pea medley (just a dollop on the plate), or add on top of a nice sautéed salmon.
