Inkokt Lax (Swedish Poached Salmon)

Ingredients

Salmon fillets

4 (6-ounce) fillets

Water

8 cups

White wine vinegar

1 cup

Fresh dill

1 bunch

Lemon

1, sliced

Salt

2 tablespoons

Black peppercorns

1 tablespoon

Mustard sauce

1 cup

For the Mustard Sauce:

Dijon Mustard

1/4 cup

Honey

1 tablespoon

White wine vinegar

1 tablespoon

Olive oil

1/4 cup

Salt and pepper

to taste

Instructions

1. In a large pot, combine the water, white wine vinegar, dill, lemon slices, salt, and black peppercorns. Bring to a boil.
2. Reduce the heat to low and gently slide in the salmon fillets, skin-side down. Cover and simmer for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
3. While the salmon is poaching, prepare the mustard sauce. In a small bowl, whisk together the Dijon mustard, honey, and white wine vinegar. Slowly drizzle in the olive oil while continuing to whisk, until the sauce emulsifies. Season with salt and pepper to taste.
4. Using a slotted spatula, carefully lift the salmon fillets from the pot and transfer to a serving dish.
5. Serve the inkokt lax either hot or chilled, drizzling each portion with the mustard sauce or leaving it on the side for guests to help themselves.
6. Enjoy your journey into traditional Swedish cuisine!