Cold Salma Salmon with Creamy Sour Cream, Quick Pickled Cucumber and Buttery Potatoes

Ingredients

• 200 g salmon of sashimi quality
• ½ dl water
• ¼ x lemon
• 37 ½ g sugar
• ½ x cucumber
• ¾ dl sour cream
• 150 g small potatoes
• 25 g butter

Method

1. Fill a saucepan with water, add a tablespoon of salt and bring to a boil. Divide the fish into 4 equal pieces. Turn the heat off once the water starts to boil and add the salmon to the pan.
2. Let the salmon soak for at least 25 minutes, then let the salmon cool in the water for a few minutes before taking it out and putting it in the fridge. The salmon will be served cold.
3. Boil water with lemon juice and sugar. Let cool.
4. Cut the cucumber into strips using a potato peeler. Do not use the outer layer or the core of the cucumber. Put in the lemon- and sugar water and leave it in for at least 30 minutes. You can also make this the day before.
5. Put sour cream and a little sugar in a bowl. Whisk with a hand mixer until it turn creamy and stiff.
6. Rinse and clean the potatoes. Boil in a saucepan for 10-15 minutes until It becomes al dente. Melt butter in a pan, divide the potato in two and add to the pan. Season with flaked salt and pepper.