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  • Spice-Crusted Salmon with Aquavit Sour Cream
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    The spices that are used in this salmon dish may lead you think that this is a Middle Eastern recipe. All the spices however are also ingredients in the traditional Scandinavian Aquavit -- the potato based liquor.
    By Andreas Viestad

    Spice-Crusted Salmon with Aquavit Sour Cream

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    Servings: 2

    PREPARATION:

    • 1

      Rinse the fish under cold running water. Pat dry with paper towels.

    • 2

      In a small skillet, toast the coriander, cumin, dill, and fennel seeds over medium heat for about 2 minutes, until they start to release their fragrance. Transfer to a small bowl, add the salt, and mix well.

    • 3

      Rub the fish with the spice mixture and place in a baking dish. Sprinkle with 1 tablespoon of the lemon juice. Cover and let marinate in the refrigerator for 1 to 2 hours.

    • 4

      To prepare the aquavit sour cream, in a small bowl, mix together the sour cream, aquavit, caraway seeds, and chervil. Add vinegar to taste. Cover and refrigerate.

    • 5

      Preheat the oven to 350°F.

    • 6

      Place the baking dish with the fish on the middle oven rack and bake for 12 to 15 minutes, until the fish flakes nicely with a fork.

    • 7

      Serve the fish topped with the sour cream and accompanied by the fennel.

    Note:
    If you cannot find aquavit, season the sour cream with 1/4 teaspoon ground fennel seeds, 1/4 teaspoon ground dill seeds, 1/4 teaspoon ground cumin seeds, 1 teaspoon sugar, and 1 tablespoon brandy.

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  • Servings: 2

    PREPARATION:

    • 1

      Rinse the fish under cold running water. Pat dry with paper towels.

    • 2

      In a small skillet, toast the coriander, cumin, dill, and fennel seeds over medium heat for about 2 minutes, until they start to release their fragrance. Transfer to a small bowl, add the salt, and mix well.

    • 3

      Rub the fish with the spice mixture and place in a baking dish. Sprinkle with 1 tablespoon of the lemon juice. Cover and let marinate in the refrigerator for 1 to 2 hours.

    • 4

      To prepare the aquavit sour cream, in a small bowl, mix together the sour cream, aquavit, caraway seeds, and chervil. Add vinegar to taste. Cover and refrigerate.

    • 5

      Preheat the oven to 350°F.

    • 6

      Place the baking dish with the fish on the middle oven rack and bake for 12 to 15 minutes, until the fish flakes nicely with a fork.

    • 7

      Serve the fish topped with the sour cream and accompanied by the fennel.

    Note:
    If you cannot find aquavit, season the sour cream with 1/4 teaspoon ground fennel seeds, 1/4 teaspoon ground dill seeds, 1/4 teaspoon ground cumin seeds, 1 teaspoon sugar, and 1 tablespoon brandy.

    Print Friendly
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