This is an alternative way to serve gravlaks, as a warm main course. This dish is perfect for festive occasions, with the potatoes prepared as Hasselback. All our recipes are sourced from godfisk.no
Photo: Bent Raanes & Sarah Cameron Sørensen
Mix sugar and salt, and spread evenly over the salmon. Let it sit for 1 hour.
Rinse the fish in cold water and pat dry with paper towels.
Slice the salmon into serving portions and cook them skin-side down in butter and sunflower oil until done.
Preheat your oven to 175°C (347°F).
Toast the hazelnuts in the oven for 15 minutes, then rub them with a kitchen towel to remove the skins.
Chop the hazelnuts in a food processor or with a knife.
Slice the potatoes into 3 mm thick slices almost all the way through.
Toss the potatoes first in melted butter, then in chopped hazelnuts.
Roast the potatoes in the oven at 155°C for 20 minutes.
Whisk together all the ingredients for the sauce, except the finely chopped dill.
Season with salt and cayenne pepper. Stir in dill once the sauce is fully mixed.
Dice the apple into small cubes and thinly slice the radish.
Serve the salmon with Hasselback potatoes and mustard sauce, topped with apple, radish, and dill.
