Salmon and pickled cucumbers with Danish potato salad recipe

Adam Liaw
Salmon with a Danish twist.
Salmon with a Danish twist. 
Dietary
Gluten-free

Throughout Scandinavia, potatoes are an art form. Combined with their perfect partners in dill and sour cream, this Danish potato salad is fantastic with salmon. You'll need to prepare the cucumbers the day before serving this meal.

Ingredients

4 x 150g salmon fillets

Danish potato salad

1kg new potatoes, scrubbed

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup grated onion

1 tsp dijon mustard

1/4 cup finely chopped dill

2 tbsp finely chopped chives

1/4 tsp ground white pepper

a good squeeze of lemon juice

Pickled cucumbers

2 lebanese cucumbers, very thinly sliced on a mandolin

2 tsp salt

1/4 cup castor sugar

1/2 cup water

1/4 cup white vinegar

2 bay leaves

1/2 tsp yellow mustard seeds

Method

1. For the pickled cucumbers, toss the cucumbers in salt and drain in a colander for 10 minutes, squeeze out any excess liquid. Heat the sugar, water, vinegar, bay leaves and mustard seeds just until the sugar dissolves then combine with the cucumbers in a press-seal bag. Seal the bag ensuring the cucumbers are covered in the liquid and refrigerate overnight.

2. For the potato salad, place the potatoes in a large pot and cover with cold water. Season well with salt and bring to a simmer. Simmer for 15 minutes or until a thin, sharp knife inserted into the potatoes comes away easily. Cool to room temperature then combine with the remaining ingredients.

3. Grill or pan-fry the salmon over medium heat for about three minutes on each side, then rest for a further two minutes. Serve the salmon with the potato salad and pickled cucumbers.