The traditional Scandinavian recipe of marinated raw salmon served with a mustard and dill sauce is here given a modern twist, with fresh ginger and lemongrass added to the marinade. Be sure to use really fresh salmon as it needs to be marinated for 2 days. Serve as a starter with slices of wholemeal or rye bread.
For a quicker version of this dish, use 200 g (7 oz) sliced smoked salmon, spreading it out in a shallow dish. To make the marinade, roughly chop the ginger, put it in a garlic press and squeeze the ginger juice over the slices of salmon with the juice of ½ lemon. Scatter over the finely chopped lemongrass and dill, and leave in the fridge for several hours or overnight for the flavours to mingle. * Make the sauce with crème fraîche (reduced-fat if you like) or soured cream instead of the mayonnaise and yogurt combination.
Avocados do contain large amounts of fat; however, most of the fat is unsaturated and this can help to protect against heart disease. Fully ripe avocados mashed with some lemon juice make a good healthy spread for sandwiches as an alternative to butter or margarine. * Dill has been known to have soothing and sedative properties since the time of the Egyptians. Early settlers took dill to America where it became known as ‘meeting house seeds’ because chewing the seeds helped tummy rumblings during long sermons.
B1, B6, B12, niacin * E * A, calcium, iron, potassium, selenium
20 minutes, plus 2 days marinating