We are big fans of the Nordic countries in this house. Everything from the scenery, the lifestyle, the approach to social welfare, the interior design… you name it. Also (of course) the FOOD.
We had a fantastic holiday in Sweden just over a year ago, and it is possibly the most child-friendly country I have ever visited. Kipper had a whale of a time. If we weren’t playing in snow, we were visiting amazing museums, spending the night in a tree house, or admiring incredible rapids. Also, eating vast quantities of salmon, herring, pancakes, and all manner of delicious things flavoured with lingonberries. Yum.
So, when I was asked to take part in the Maille culinary challenge, I took the opportunity to recreate some delicious Swedish fare using their uber-fancy mustard and vinegar. They kindly sent me a jar of their mustard with white wine, dill and lime, and a bottle of their red wine vinegar with Dijon blackcurrant liqueur. (Their products are available in their online boutique, and they have some very smart looking shops in Dijon, Paris, London and other places, too.)
The mustard is quite tart, I suspect from a fair amount of both lime and lemon, according to the ingredients list. It would be great with that Scandi classic gravadlax, but I used it here to make a flavoursome topping for baked salmon.
I used the lovely, fruity vinegar to enhance the lingonberry sauce which accompanies the fish. The sauce is deliciously sweet-sharp – DH thought I could have added more of the blackcurrant vinegar, but then, he prefers things sharp-sweet 🙂
(Lingonberry jam is available in Ikea (which is where we stock up on ours!) but is also available in specialist Scandi shops and, I think, from Ocado.)
We ate this with some boiled new potatoes (the first of the Jersey Royals – yum!) and roasted beetroot and celeriac (which I seem to have neglected to take a photo of – sorry) and all in all it was a delicious homage to Swedish cuisine.
This amount of mustardy-dill topping, and lingonberry sauce, would be plenty for 4 pieces of salmon.
- 15g soft butter
- 15g cream cheese
- 2 tsp Maille mustard with white wine, dill and lime (or see note below)
- 3-4 dill sprigs (fluffy ends only)
- 4 salmon fillets
- 1 small onion
- 10g butter
- 1.5 tbsp Maille red wine vinegar with Dijon blackcurrant liqueur (or see note below)
- 3 tbsp lingonberry jam
- Preheat the oven to 180C.
- Combine the butter, cream cheese, mustard and dill sprigs in a mini-chopper until well blended. Alternatively finely chop the fresh dill, and mix well with the butter, cream cheese and mustard.
- Rinse and pat dry the salmon fillets, and arrange on a foil lined baking tray. Divide the mustard and dill topping between the fillets and spread out into an even layer that covers the top of the fish.
- Bake the salmon at 180C for 15-20 minutes until it is cooked through, and the topping is just starting to brown.
- Peel the onion and dice finely.
- Melt the butter in a small heavy-based saucepan, and sauté the onion over a low heat, stirring occasionally, for around 5-7 minutes, or until the onion is softened and golden.
- Add the vinegar, turn up the heat, and reduce for a few seconds.
- Add the lingonberry jam together with 1 tbsp water and mix well. Reduce the heat and allow to bubble for a few minutes until thickened. Remove from the heat.
- Serve the salmon garnished with fresh dill sprigs, with a spoonful of warm lingonberry sauce on the side.
- If you can't get hold of the Maille flavoured mustard and vinegar, I suggest the following substitutions. For the mustard, use Maille dijon mustard, and add a squeeze of lime, and a little extra fresh dill to the topping. For the vinegar, simply use unflavoured red wine vinegar - the resulting sauce will not be as fruity, but should still taste pretty good!