I hope you all had a nice Valentine’s day! We did. My cupcakes and chocolate biscuits disappreared quickly at work, which is a good sign and when I got home Christopher and I exchanged cards. The same card! Out of all the thousands of different Valentine’s day cards we had managed to pick out the exact same one. In different shops. So we had a good laugh about it. It is rather funny, and hopefully a sign that we are supposed to be together. We clearly know each other well… 🙂

A bit later Jess and Chris arrived, and brought lots of goodies; champagne, red wine and Jess had got us all a heartshaped chocolate box each. So sweet!

I served a salmon tartar as the starter. I found the recipe in one of my mother’s many cookbooks but do not remember which one. Great recipe though! And I was quite pleased I managed to plate it nicely as well. 🙂

For the main course we had pork fillet en croûte with parsnip purée and asparagus, and for dessert creme brûlée and blueberries with lime sugar. I will post those two recipes later, but you will get the salmon tartar recipe now. Do try this, it was delicious and so fresh and perfect for spring. You start off by curing the salmon, so this is proper gravad lax – very Swedish. But then you mix in some tarragon, lemon juice and dijon. Lovely!

Laxtartar med cream cheese-täcke, 4 portioner

Step 1:

300 g salmon fillet

1 tbsp sea salt

1/2 tbsp caster sugar

1 tbsp chopped fresh dill

Step 2:

1/2 tbsp chopped fresh tarragon

1/2 tsp dijon

juicefrom 1/2 lemon

salt, white pepper

Step 3:

200 g Philadelphia

1 tbsp cut/chopped chives

1 tsp paprika

Start with step 1 48 hours before servning. Cut the skin off the salmon. Mix salt, sugar and dill and pat into the fish. Put in a shallow dish and cover with clingfilm. Refrigerate for 48 hours.

Step 2: Dice the salmon. Mix tarragon, dijon and lemon juice in a bowl and add the salmon. Season with salt and pepper.

Step 3: Mix all the ingredients in a bowl.

Place a round metal ring (6 cm in diameter and 4 cm high) on a plate and put 1/4 of the salmon in it. Press down to flatten with a spoon. Put a layer of creme cheese on top and smoothe it out. Carefully remove the ring. Repeat with the remaining three plates. I placed rocket around the tartar and decorated each with a lemon slice and some dill. Serve with nice bread.