Fresh Salmon with Lime and Basil Cover
This is my very best salmon dish that I love to cook, eat and serve as it’s very appreciated among my family and friends. Everyone that tries this dish ask for the recipe. Unfortunatelly I can’t say that I invented the recipe by myself as it’s from the Swedish dairy company Arla (the Swedish recipe can be found here ). But that doesn’t matter as it’s really delicious, luxurious and easy to make! The salmon is covered with crème fraiche, fresh basil, lime and smoked salmon. Salmon times 2! I usually serve the salmon with Pommes chateau or risoni blended with vegetables, often together with a cold sauce made of sourcream, finely minced chive and caviar. Last time I served the salmon with pasta (see the photo) which was good, but the earlier meantioned sauce and Pommes chateau tastes much better!
Here’s my own version of the original recipe (If you compare with the original recipe I use more of the smoked salmon and also less fresh salmon, just to get more of the nice topping…):
Fresh Salmon with Lime and Basil cover
Fresh fillet of salmon, about 700 grams (about 1.5 pound)
150 grams of smoked salmon (about 0.33 pound)
2 deciliter crème fraiche (about 0.9 cups)
3 tbsp chopped fresh basi
1 lime (grate the peel and squeeze out half of the juice)
Put the salmon fillet in a buttered baking tin. Add salt and pepper. Chop the smoked salmon finely and blend with crème fraiche, basil, lime juice and lime peel. Add some pepper. Cover the salmon with the mixture and cook in the oven for about 20 minutes in 200° C (in my own oven 225° C though…).