“Kristina i Köket” is still waiting to be picked up by Swedish television 😄, but I have certainly enjoyed days of shopping, visiting friends, and sharing delicious meals with my daughter in Sweden.
I am a complete and total sucker for scenery. Forget “rubber-necking” to see a car accident or traffic jam. I am safest in the passenger seat (or on a train), even though I hate not being in control of where we are going. I just can’t seem to see enough!
I can hardly contain myself when exposed to the beauty of God’s creation, and can literally drive a companion looney by commenting over and over again, “Look at that!” “Isn’t it gorgeous?” “Oh my goodness, it’s so beautiful!”
Just a few minutes from Stockholm City lies the second largest archipelago in the Baltic Sea. Some 30,000 islands formed by the most recent Ice Age are filled with stunning rocks and majestic trees, ultra-modern mansions and tiny cottages. Interestingly, due to the weight of the Ice being lifted, these islands continue to rise from the cold and clear sea by more than 1 inch each decade.
Part of the inner archipelago, nearest to the mainland, lies the community of Saltsjöbaden, and beautiful Älgö (Moose Island). This is where Kristina has been living and working. Being surrounded by such incredible beauty is inspiring, comforting, and invigorating.
Living as she does near the sea, it’s only natural to consume massive quantities of fish. And as you know, I have a pretty intense love affair with salmon. This simple gratäng is simple, satisfying, and oh-so-delicious.
Here are a few tips:
- Use fingerling potatoes to make cute little disk-like slices that cooked quickly.
- Shred the onion on a cheese grater (make sure you collect all that onion juice!) to give lots of great flavour without the crunchiness of diced onion.
- Remove the tough skin from the broccoli stems (use the florets in stir-fry, or some other tasty dish) and slice thinly. It cooks in about the same time as the potatoes.
- Use a small ceramic gratin pan which will serve 2 people (still a new experience for me!).
- Leave the salmon in larger chunks so it doesn’t get over-cooked.
Lax med Potatis Gratäng – Salmon and Potatoes au Gratin
- Yield: 2 1x
Description
A simple and satisfying way to combine salmon, potatoes, and broccoli
Ingredients
- Salmon to serve 2 people, cut into 1×1″ chunks
- Fingerling potatoes, sliced thinly
- Broccoli stems, tough outer skin removed with vegetable peeler, and sliced thinly
- Small onion, shredded on a cheese grater
- 3/4 cup (1 1/2 dl) cream or milk
- 1/2 cup (1 dl) grated cheese
- 2 Tbsp butter
- Salt and Pepper
Instructions
- Preheat oven to 375 degrees, and grease small gratin pan with butter.
- Spread half of the potatoes, broccoli, and salmon into the bottom of the pan, then pour half the cream over it and sprinkle with half the cheese. Season lightly with salt and pepper.
- Make a second layer, topping with remaining cream and cheese, and another sprinkle of salt and pepper.
- Dot the surface with butter, and bake for 35 minutes, or until veggies are tender and cheese is bubbling and beginning to brown.
If you are adverse to eating “beige” food, don’t worry! A beautiful Mediterranean salad will add that jolt of colour you crave.
