Swedish Style Creamy Dill Salmon
with Sautéed Mushrooms, Buttery Cabbage and Mashed Potato
- Fish
- Milk
- Sulphites
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- Wheat
This Scandi inspired dish is full of some of our favourite flavours, with a rich and creamy dill sauce, earthy mushrooms and salmon. With sides of buttery cabbage and mashed potato, this has a sauce that's worth mopping up every drop of.
Ingredients
450 grams
Potatoes
200 grams
Salmon Fillets
(Contains: Fish)
80 grams
Sliced Mushrooms
75 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May contain traces of: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
1 bunch(es)
Dill
150 grams
Shredded Savoy Cabbage
Not included in your delivery
150 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle of water.
b) Meanwhile, chop the potatoes into 2cm chunks (no need to peel).
c) Pour the boiling water into a large saucepan with ½ tsp salt for the potatoes.
d) Add the potatoes to the water and cook until you can easily slip a knife through, 15-18 mins.
a) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
b) When the oven is hot, roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
a) Meanwhile, pop a small saucepan on medium-high heat with a drizzle of oil.
b) When hot, add the mushrooms to the pan. Fry, stirring occasionally, until browned, 5-6 mins.
c) Give the salmon pan a quick wipe and return to a medium-high heat with a drizzle of oil.
a) Add the cabbage to the frying pan and stir-fry for 2 mins. Season with salt and pepper, add a splash of water, mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins.
b) When the mushrooms are cooked, stir in the creme fraiche, white wine stock powder and water for the sauce (see pantry for amount). Stir and simmer until thickened, 2-3 mins.
c) Remove from the heat and cover with a lid to keep warm.
a) While everything cooks, roughly chop the dill (stalks and all).
b) Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.
c) When the cabbage is cooked, stir in the butter (see pantry for amount) until melted, remove from the heat and cover with a lid.
d) Stir half the dill into the mushroom sauce. Add a splash of water if you think it needs it.
a) Share the salmon between your plates and spoon over the creamy dill and mushroom sauce.
b) Serve the mashed potato and buttery cabbage alongside.
c) Sprinkle the remaining dill over the dish to finish.
