Recipe Instructions:
Gravlax (Cured Salmon)
Salmon fillet: 500g
Salt: 50g
Sugar: 50g
Fresh dill: 20g
Swedish Meatballs
Ground beef: 300g
Ground pork: 200g
Breadcrumbs: 50g
Milk: 100ml
Onion: 50g (finely chopped)
Egg: 1 (approx. 50g)
Salt: 10g
Pepper: 2g
Butter: 30g (for frying)
Dill Potatoes
Baby potatoes: 600g
Butter: 50g
Fresh dill: 20g
Salt: 10g
Basic Salad
Mixed salad greens: 200g
Cucumber: 100g (sliced)
Tomatoes: 150g (chopped)
Red onion: 50g (sliced)
Instructions
Gravlax
Prepare the curing mixture: Mix the salt, sugar, and chopped dill together.
Cure the salmon: Rub the mixture onto the salmon fillet, wrap it in plastic wrap, and place it in the refrigerator. Weigh it down with something heavy. Let it cure for 48 hours, turning it occasionally.
Slice: After curing, slice the salmon thinly to serve.
Swedish Meatballs
Prepare the mixture: Combine the breadcrumbs and milk in a bowl and let it soak for a few minutes. Add the ground beef, ground pork, finely chopped onion, egg, salt, and pepper. Mix well.
Shape the meatballs: Form the mixture into small meatballs, about 20g each.
Cook: Melt butter in a pan over medium heat and fry the meatballs until they are browned and cooked through.
Dill Potatoes
Cook the potatoes: Boil the baby potatoes in salted water until tender (about 20 minutes).
Dress: Drain and toss with butter and fresh chopped dill.
Basic Salad
Assemble: Combine the mixed salad greens, sliced cucumber, chopped tomatoes, and sliced red onion in a large bowl. Toss lightly.
