Spice-Crusted Salmon with Aquavit Sour Cream

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Spice-Crusted Salmon with Aquavit Sour Cream

Spice-Crusted Salmon with Aquavit Sour Cream

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.

Rating:

3 av 5
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By Andreas Viestad

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Preperation:

Servings: 2

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.

1 pound (1/2kg) salmon fillet, skin on, any pinbones removed
2 teaspoons coriander seeds, crushed
2 teaspoons cumin seeds
2 teaspoons dill seeds
2 teaspoons fennel seeds
1 teaspoon salt
1/4 cup (1/2dl) fresh lemon juice
1/4 cup (1/2dl) sour cream
1 tablespoon aquavit
1 teaspoon caraway seeds
1 tablespoon finely chopped fresh chervil
2 teaspoons white wine vinegar, or to taste