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Scandi-Style Roast Salmon

Scandi-Style Roast Salmon

with Scandi Style Potato Gratin and Pickled Cucumber

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This week’s festive recipe is inspired by Chef Gabby’s mum (she’s Swedish!) We’ve teamed sweet and delicate honey mustard roast salmon with creamy scandi-style potato gratin for a delicious festive treat.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Baking Potato

1 unit(s)


2 bunch(es)


150 grams

Soured Cream


1 sachet

Vegetable Stock Powder


2 sachet

White Wine Vinegar


1 unit(s)


1 pot(s)

Wholegrain Mustard


1 pot(s)


2 unit(s)

Salmon Fillet


Not included in your delivery

150 milliliter(s)


1.5 tsp


2 tbsp

Water for the Cucumber

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2736 kJ
Energy (kcal)654 kcal
Fat33.0 g
of which saturates13.0 g
Carbohydrate54 g
of which sugars12.0 g
Protein28 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Dish
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Pop a large saucepan of water onto boil with a pinch of salt. Slice the potatoes into ½ cm discs (no need to peel). Add to the boiling water and simmer gently until the potatoes have softened but are not cooked through, 8-10 mins. Meanwhile, halve peel and thinly slice the shallot. Roughly chop the dill (stalks and all). When the potatoes are cooked, drain into a colander and allow to steam for a couple of minutes.


Meanwhile, heat a drizzle of oil in a small saucepan on medium heat. Add the shallot with a pinch of salt and cook until softened, 4-5 mins. Once the potatoes are cooked, drain them in a colander, return to the saucepan with the soured cream, the vegetable stock powder, water (see ingredients for amount) and half the dill. Add the cooked shallot and plenty of salt and pepper. Gently mix and transfer into a baking dish. Bake on the top shelf of your oven until bubbling and golden, 20-25 mins.


Put the vinegar, sugar, water (see ingredients for amount) and a large pinch of salt in a small saucepan over medium heat. Cook until the sugar and salt have dissolved, 1-2 mins. Trim the cucumber. Use a vegetable peeler to peel long ribbons from all sides of the length of the cucumber. Stop when you get to the seeds. Pop the cucumber into a mixing bowl and pour over the vinegar mixture, add the remaining dill and mix well. Set aside while you cook the salmon.


About 15 minutes before the gratin is done, mix the mustard and honey with a drizzle of oil and a pinch of salt and pepper. Pop the salmon on a tray lined with baking paper and spoon the mustard mixture over, spreading with the back of a spoon to evenly cover the salmon. Bake on the middle shelf of your oven for 12-14 mins. IMPORTANT: The fish is cooked when opaque in the middle.


Once the gratin is done, leave to stand for 5 mins before serving. Pour off any excess liquid from the cucumber.


Divide the salmon between plates with the pickled cucumber and potato gratin alongside. Enjoy!