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Meals · Skillet & sheet-pan mains

Kokt laks med rømme og agurksalat (poached salmon and cucumber salad)

52

Norway's great summer plate: thick pieces of salmon poached gently in salted water until just opaque, with a sharp, sweet cucumber salad full of dill, boiled new potatoes and a spoon of cool, tangy rømme. Simple food that depends on the fish being treated gently.

Time
45 min (20 prep + 25 cook)
Servings
4
Per serving
538 kcal
Protein
35 g

Ingredients

Agurksalat

To serve

  • 1 lb 5 oz salmon, salmon loin, skinned, in 4 thick pieces
  • 2 tbsp in the water salt, only a little of it stays on the fish

To serve

  • 3/4 cup + 1 tbsp sour cream, lettrømme (about 18 % fat) or ordinary sour cream

Steps

  1. Toss the cucumber with the salt in a colander and leave for 10 minutes, then squeeze it gently. Stir the vinegar, water, sugar and pepper together until the sugar starts to dissolve, then fold in the cucumber and most of the dill. Leave for at least 15 minutes.
  2. Boil the potatoes in salted water for 15–20 minutes until tender and drain.
  3. Meanwhile bring about 1.5 litres (6 cups) of water with 2 tablespoons of salt to a simmer in a wide pot and turn the heat down until it barely shivers. Lower in the salmon and poach for 8–10 minutes, until it is opaque and just starts to flake (145°F). Lift it out gently with a slotted spoon.
  4. Toss the potatoes with the rest of the dill and serve with the salmon, the cucumber salad lifted from its brine, and the rømme.

Good to know

Can I use full-fat rømme?

Yes. Seterrømme with about 35 % fat is the classic and much richer, for a score of about 46 instead of 52.

Is it good cold?

Very. Kald kokt laks is a Norwegian summer buffet favourite: chill the poached fish and eat it within 2 days with the same cucumber salad and rømme.

Per

Calories
109
Protein
(27%)
7 g
Fat
(45%)
5 g
Carbohydrates
(28%)
8 g
of which sugar
3 g
Fiber
1 g
Sodium
183 mg

More meals

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 2153 kcal goes into the pot and 2229 g of ingredients comes out as about 1970 g of food: 109 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.