Swedish Salmon with Lemon-Dill Sauce (Hovmästarsås)
This refreshing lakeside supper from Sweden combines grilled salmon with a gleaming lemon and dill emulsion sauce.
One of the joys of Scandinavia's wild salmon season is enjoying grilled salmon straight from the water and grilled at the lakeside. Traditionally the whole salmon side would be nailed to a wooden board and propped over a wood fire, cooking the fish gently but also infusing it with smoke. Life can’t always be that idyllic, but we try. This recipe will give you some of the same wild essence: fish and vegetables tied together with a heavenly emulsion sauce flavoured with lemon, dill and soured cream. The sauce itself actually requires no cooking - similar to a mayonnaise - and makes a great table sauce for any meat, fish or vegetables that need a kiss of summer. Let’s go!
INGREDIENTS (serves 2x)
2x 150-200g skin-on salmon fillets
2 tsps Dijon mustard
Zest of 1/2 lemon
1 tablespoon lemon juice
1/2 tsp salt
120ml cold-pressed rapeseed oil or neutral oil
50g soured cream or full-fat yogurt
small handful of dill, chopped
WALKTHROUGH
First we’ll make the emulsion sauce. Into a small mixing bowl, add the 2 tsps Dijon mustard, 1/2 tsp salt, zest of 1/2 lemon and 1 tablespoon of lemon juice. Mix well until the salt is dissolved.
Now we’ll emulsify the oil into the sauce. Measure the 120ml of rapeseed oil into a small jug. While whisking the mustard mixture, slowly drizzle in the oil. Go slowly at first, and as the mixture becomes thick and creamy you can start adding in larger amounts.
Once emulsified, stir through the 50g soured cream and chopped dill. Stir until combined and taste for seasoning, making adjustments with salt, sugar or lemon juice.
Once the sauce it ready it will keep for 1-2 days in the fridge. Stir well to emulsify the sauce again if needed.
Now to grill the salmon. Preheat the grill/broiler/oven to 180C/350F. Oil the salmon fillets well with rapeseed oil and set aside. Preheat a stainless steel frying pan for 2-3 minutes, until a dash of water forms beads on the surface.
When the pan is heated, place the salmon fillets skin-side down into the pan and fry for 3-4 minutes until the skin shrinks and lifts away from the pan.
Transfer the frying pan with the salmon fillets to a 180C oven or a pre-heated grill/broiler. Cook for a further 3-5 minutes, depending on your preferred doneness, until the salmon is cooked through.
Serve the salmon with potatoes and green vegetables. Spoon over your emulsion sauce at the table and taste how much it synergises the plate. Enjoy!
