I love cured salmon and could easily eat it in various forms almost every day. A real Swedish classic is to serve it with dill creamed potatoes, and a perfect dish to cook if you have leftover potatoes from a previous meal.
Dill stewed potatoes
- 10 firm potatoes, peeled and boiled
- 2 tbsp butter
- 2 tbsp flour
- 500 ml milk or half and half
- 100 ml finely chopped fresh dill
- 1 tsp sugar
- Drain the boiled potatoes of water and let cool.
- Mix chopped dill with sugar.
- Melt the butter in a large saucepan.
- Whisk in the flour and add milk to the paste, a little at a time during constant stirring until incorporated.
- Let the sauce simmer for a few minutes on low to medium heat – and don’t stop stirring – until thickened into a cream sauce!
- Add the dill and season to your own taste with salt and black pepper.
- Slice the potatoes, not too thin, or cut it in cubes and gently fold into sauce. Cook until warmed through.
Serve with slices of gravlax (cured salmon), smoked salmon or mackerel, mixed salad and a wedge of lemon.