Spice-Crusted Salmon with Aquavit Sour Cream

The spices that are used in this salmon dish may lead you to think that this is a Middle Eastern recipe. All the spices, however, are also ingredients in the traditional Scandinavian Aquavit - the potato-based liquor.

INGREDIENTS:

Number of servings

Serves 2

1 pound (½kg) 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

¼ cup (½dl) fresh lemon juice

¼ cup (½dl) sour cream

1 tablespoon aquavit

1 teaspoon caraway seeds

1 tablespoon finely chopped fresh chervil

2 teaspoons white wine vinegar, or to taste

PREPARATION:

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

• 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.

• 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.

• 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.

• Preheat the oven to 350 °F.

• 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.

• 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.