RECIPES Seafood salmon and herring All salmon sold at IKEA comes from farms that have been independently certified to the ASC s standard for responsibly farmed seafood. RECIPES SALMON / XX
Good, and good for you Salmon is not only delicious, it s nutritious, too. With just two or three servings a week you ll meet your body s need for omega-3 fatty acids while getting a good dose of antioxidants, protein and vitamins. Not to mention taste sensations. Flip page and discover some of many zesty combinations that you can make. 02 / RECIPES SEAFOOD RECIPES SEAFOOD / 03
GARDENER S WAFFLES: FISHERMAN S WAFFLES: LUMBERJACK S WAFFLES: Waffle party with various toppings Savoury waffles with fresh and healthy toppings like cottage cheese, lingonberries, vegetables and marinated salmon. TIME: 20 MIN 1 pkg. of VÅFFLOR waffles 300 g cottage cheese 1 carrot 10 cm of leek 1 tray of cress 50 g dried cranberries 1. Peel and grate the carrot. Slice the leek finely. Cut the cress and combine it with the carrot and leek in a bowl. 2. Prepare the waffles according to the instructions on the package. 3. Add cranberries and shuffle around with a fork. 4. Place a dollop of cottage cheese on each waffle heart. Add the carrot and leek salad. 1 pkg. of VÅFFLOR waffles 200 g LAX GRAVAD marinated salmon 2 tbsp. SENAP GROV whole-grain mustard 20 cl crème fraiche 2 stems of dill 1. Mix mustard and crème fraiche in a bowl. 2. Prepare the waffles according to the instructions on the package. 3. Place one slice of marinated salmon on each waffle heart. Add a spoon of mustard crème fraiche and decorate with a sprig of dill. 1 pkg. of VÅFFLOR waffles 300 g cottage cheese 80 g fresh lingonberries (alt. pomegranate seeds) 2 stems of fresh mint 1. Prepare the waffles according to the instructions on the package. 2. Place a dollop of cottage cheese on each waffle heart and add lingonberries. Garnish with a few leaves of mint and serve. 04 / RECIPES SEAFOOD RECIPES SEAFOOD / 05
Confit salmon with fennel and aioli Salmon gently cooked on low heat with a crispy salad and aioli. TIME: 45 MIN 4 pieces of LAX FILÉ salmon fillet, cut into cubes of 1,5 cm 2 tbsp. salt + some for seasoning 1 tbsp. sugar 4 bay leaves 4 sprigs of thyme 1 tbsp. fennel seeds 4 garlic cloves 1 dl black olives 1 tbsp. coriander seeds 1/2 lemon, grated zest and juice 5 dl olive oil, extra virgin 2 fennels 12 Brussels sprouts 1 bunch of radishes with leaves, rinsed 4 sprigs of dill, roughly chopped 4 tbsp. capers 1/2 lemon, juice Aioli Frozen fish is fresh fish. All taste and nutrients have been locked in, ready to be released when cooked. 1. Lightly crush salt, sugar, thyme, fennel seeds, garlic and lemon zest in a mortar. 2. Add capers, radishes, bay leaves and olives to the mixture. Put the salmon fillet in an ovenproof tray and pour the mixture onto it. Turn it gently together. Let it rest for 20 minutes in room temperature. 3. Preheat the oven to 120 C, forced air function, and heat up the olive oil to 40 C. 4. Pour the oil onto the salmon and turn it gently together so that every piece gets covered. 5. Cook in the middle of the oven for about 10 minutes until the salmon almost falls apart when you put a fork into it. Take out the tray and let the fish rest in the oil. 6. Divide the fennel and cut out the root. Slice it thinly. 7. Rip the leaves of the Brussels sprouts and slice the core thinly. 8. Sling the greens with capers, lemon juice and zest, salt and pepper. Put in a nice bowl. Drain of the oil from the salmon and serve all together with aioli as a starter or a light main course. 06 / RECIPES SEAFOOD RECIPES SEAFOOD / 07
Did you know? IKEA has been part of a dialogue with global environmental experts to develop sustainable salmon farming standards that are better for the fish and for the environment. Now all salmon sold at IKEA have met the Aquaculture Stewardship Councils (ASC) global standard for responsibly farmed seafood. Together we can help transform aquaculture towards environmental sustainability and social responsibility. 08 / RECIPES SALMON RECIPES SALMON / 09
Mini wrap rolls with marinated salmon and mustard sauce Quick and easy made food, perfect as a welcome toast, for the picnic or the buffet. TIPS! Versatile soft thin bread can be used as is, quickly fried in a dry pan or grilled to create different taste sensations. 6 TIME: 15 MIN 2 slices of BRÖD TUNNBRÖD soft thin bread 1 pkg. of LAX GRAVAD marinated salmon (0.2 kg) 50 g butter, room temperature 1 jar of SÅS SENAP & DILL sauce for salmon 35 g salad mix 1/2 dl picked herbs for garnish 1. Butter the bread and add slices of salmon on top. 2. Cover the salmon with sauce and salad. Roll up and cut into 2 cm pieces. Place it on a nice tray with the cut side up. 3. Decorate with salad leaves and picked herbs. Drizzle some sauce on top and serve. 10 / RECIPES SEAFOOD RECIPES SEAFOOD / 11
Mini smörgåsbord with marinated salmon and mustard sauce A mini sandwich buffet is perfect for lunch or as starters for your dinner. 6 TIME: 10 MIN + 2 H FOR THE BREAD 1 pkg. of BRÖDMIX FLERKORN multigrain bread baking mix 8 slices of LAX GRAVAD marinated salmon 1 jar of SÅS SENAP & DILL sauce for salmon 1/2 frisse salad, rinsed and picked 50 g butter, room temperature 1 bunch of dill for garnish 1. Prepare the bread according to the instructions on the package. When it has cooled down, cut into bread slices. 2. Put the salmon on a serving tray and garnish with salad and some picked dill. 3. Serve everything together as a buffet and let everyone help themselves by doing their own sandwiches. 4. Make the sandwiches by spreading some butter on the bread and add salad, a slice of salmon, some sauce and dill on top. 12 / RECIPES SEAFOOD RECIPES SEAFOOD / 13
Salad with spicy salmon and avocado A green salad with haricot verts, flavours of lime and a horseradish dressing. TIME: 25 MIN Salmon fritatta Salmon combined with potatoes as a fritatta served with freshly squeezed lemon and a generous bunch of chopped dill. TIME: 50 MIN 1 pkg. of GRATÄNG POTATIS potatoes au gratin 1 pkg. of LAX FILÉ salmon fillet 1 pkg. of LAX GRAVAD marinated salmon (0.1 kg) 3 eggs 3 dl milk Salt 1 lemon, cut into wedges 1 dl of chopped dill + 1 sprig for garnish 1. Preheat the oven to 200 C. Put the potatoes au gratin in a big bowl. 2. Cut the salmon fillets in 2x2 centimeter cubes and cut the marinated salmon in thin strips. Add all the salmon into the bowl of potatoes au gratin. Mix it roughly. Put everything in an oven proof tray. 3. Combine and whisk the eggs and milk in a bowl. Pour it over the potatoes au gratin and salmon. Cook in the middle of the oven for 40 minutes. 4. Garnish the salmon fritatta with dill and serve with wedges of lemon. Find this recipe on page 21. 14 / RECIPES SEAFOOD RECIPES SEAFOOD / 15
Sandwich with herring A beautiful sandwich where you can vary the flavours of the herring. TIME: 15 MIN + 2 H FOR THE BREAD 1 pkg. of BRÖDMIX FLERKORN multigrain bread baking mix 50 g butter, room temperature 1 jar of SILL SENAP marinated herring w mustard sauce (3 4 pieces per person) 2 dl sour cream 2 eggs, hard boiled 1 dl picked dill 1. Prepare the bread according to instructions on the package. When it has cooled down, cut into bread slices. 2. Butter the bread slices and put 3 4 herring pieces on each. Add a spoon of sour cream, put the eggs cut in half on top and garnish with some dill. All herring sold at IKEA comes from fishery that has been independently certified to the MSC s standard for a well-managed and sustainable fishery. 16 / RECIPES SEAFOOD RECIPES SEAFOOD / 17
Herring with leeks and fried soft thin bread This is a herring deluxe dish rich in flavours, perfect to cook and savour outside. TIME: 15 MIN 1 jar of SILL SENAP marinated herring w mustard sauce 1 jar of SILL LÖK marinated herring with onions 1 jar of SÅS SENAP & DILL sauce for salmon 4 slices of BRÖD TUNNBRÖD soft thin bread Pickled mustard seeds see adjacent recipe 2 leeks 2 dl sour cream 1. Trim the outer layer off the leeks and wash thoroughly to make sure all dirt is removed. 2. Either grill the leeks until soft, or bake them in an oven at 230 C. Shouldn t take more than 6 10 minutes depending on the thickness of the leek. They will go black, but simply peel off a layer or two, and you ll have a vibrant green and soft leek. Cut into little pieces. 3. Fry the soft thin bread in butter until golden brown and crisp. Let dry on some paper and then rip into smaller pieces. 4. Arrange pieces of leek, the herring and the crisp soft thin bread on a plate. Add small dollops of sauce for salmon, mustard seeds and sour cream. Garnish with some dill or chives. Or both. Pickled mustard seeds A delish add-on. Not the least to the herring with leeks and fried soft thin bread. TIME: 15 MIN 5 dl water 100 g yellow mustard seeds 1 dl vinegar 1 dl sugar 2 dl water 1/2 tsp. salt 1. Bring the water to a boil. Add the mustard seeds and boil gently for five minutes. Drain the water off and rinse the seeds in cold water. This serves to remove some of the bitterness in the seeds. Put the seeds in a clean pickling jar. 2. Combine and bring the remaining ingredients to a boil. Pour it onto the seeds. Leave for at least one week before serving. Will keep for several months if refrigerated. TIPS! The smoky taste that soft thin bread earns when fried over an open fire, blends perfectly with the herring. 18 / RECIPES SEAFOOD RECIPES SEAFOOD / 19
RECIPES 3 salmon appetizers tapas style TIME: 30 MIN + 2 H FOR THE MULTIGRAIN BREAD 3 salmon appetizers tapas style Make some zesty and delicious starters to surprise your guests with at any occasion. 3 slices of BRÖD TUNNBRÖD soft thin bread 1 pkg. of BRÖDMIX FLERKORN multigrain bread baking mix 1 pkg. of LAX VARMRÖKT hot smoked salmon 1 pkg. of LAX GRAVAD marinated salmon (0.2 kg) 1 jar or SÅS PEPPARROT horseradish sauce 1 jar of SÅS SENAP & DILL sauce for salmon 3 tbsp. SILL MATJES matjes herring, finely chopped 4 tsp. fish or vegetarian roe 2 boiled eggs Fresh dill 1 spring onion Lettuce 1. Prepare the multigrain bread according to instructions on the package. When it has cooled down, cut into bread slices. 2. Put the oven on 200 C. Cut the soft thin bread into 4 cm ribbons. Cut them in half and put on a sheet pan. Bake until brown and crispy. 3. Put 4 crispy thin bread pieces on every second plate and 4 multigrain bread on the others. 4. Cut the hot smoked salmon in pieces and put a piece on each thin bread. Top with a little horseradish sauce, lettuce and dill. 5. Cut the marinated salmon and put one slice on each multigrain bread. Top with sauce for salmon, dill and some spring onion. 6. Cut the boiled eggs in small cubes and mix with matjes herring. Serve as a dip together with the bread. Salad with spicy salmon and avocado TIME: 25 MIN 1 pkg. of LAX FILÉ salmon fillet 1 jar of SÅS PEPPARROT horseradish sauce 150 g haricots verts 1 tsp. paprika powder 1/2 tsp. chilli powder 2 avocados 70 g mixed green salad 1 lime, juice 1/2 dl olive oil, extra virgin Salt and black pepper 1. Bring 1 liter of lightly salted water to boil. Boil the haricots verts for 2 minutes, drain off and rinse under cold water to cool down. 2. Preheat a frying pan or grill pan really hot. Season the salmon with salt, black pepper, paprika and chilli powder. Grill the salmon on each side for approx. 30 seconds. Put on a tray to cool down and set aside. 3. Turn the beans with the green salad in a bowl. Add olive oil, lime juice, salt and black pepper. Divide the salad on four plates. 4. Cut the avocados in half, take out the core and cut into slices. Put them on top of the salad. 5. Slice the salmon thinly and put it on the salad. Drizzle some sauce over it and serve immediately! 20 / RECIPES SEAFOOD RECIPES SEAFOOD / 21
Herring cake with chives A classic cake with herring to serve at the summer or Easter party, which advantageously can be made a day before. SERVES: 8 10 TIME: 1 H + 2 H FOR THE BREAD 250 g BRÖDMIX FLERKORN multigrain bread baking mix 1 tsp. brown sugar 75 g butter, melted 3 sheets of gelatine 1 jar of SILL MATJES matjes herring fillets 1 red onion, finely chopped 2 dl crème fraiche 250 g curd cheese, 10% fat 1 dl chives, finely chopped Salt and white pepper 1. Prepare the whole package of BRÖDMIX FLERKORN according to the instructions on the package. When it has cooled down, cut 250 g in small pieces and mix in a blender. Add brown sugar and butter. Mix until it becomes like crumble. 2. Cover the inside of a round baking pan, 24 cm diameter, with cling film. Pour the bread crumbs in the baking pan evenly and press/ flatten. Leave in room temperature for 30 minutes. 3. Place the sheets of gelatine in cold water. Cut the herring in small pieces. Combine herring, onion, crème fraiche and curd cheese in a bowl. Season with salt and pepper. 4. Melt the gelatine in a saucepan with 1 tbsp. water, low heat. Allow to cool and pour into the bowl in a gentle beam while you re whisking constantly. 5. Distribute the mix on the bread, cover with cling film and place it in the fridge for 2 hours. 6. Remove the cake from the baking pan, put on a serving tray and garnish with chives. 22 / RECIPES SEAFOOD RECIPES SEAFOOD / 23
Inter IKEA Systems B.V. 2015 SEAFOOD INDEX: Waffle party with various toppings... 04 Confit salmon with fennel and aioli... 07 Did you know?... 09 Mini wrap with marinated salmon and mustard sauce... 11 Mini smörgåsbord with salmon and mustard sauce... 13 Salmon fritatta... 14 Sandwich with herring... 16 Herring with leek and fried soft thin bread... 18 Pickled mustard seeds... 19 3 salmon appetizers tapas style... 21 Salad with spicy salmon and avocado... 21 Herring cake with chives... 23 XX / RECIPES SALMON