Salmon with herbs, cucumber pickle and egg Salmon, dill, eggs, and cucumber are fundamentals of the Scandinavian kitchen, and for good reason; not only do they provide superior nutrition, but their flavors can be combined in infinite ways. Main Print this recipe Details Serves: Serves 1Number of ingredients: 7 IngredientsTo prep: 10 Minutes PrepTo cook: 50 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 2100kJProtein: 36.0gFat (total) : 21.0g- Saturated fat: 6.0gCarbohydrate (total) : 33.0gFibre : 8.0gSodium : 226mg Ingredients Salt 1⁄3 cup rye berries or pearl barley 4 ounces salmon fillet Mixed dried or fresh herbs, such as chives, dill, and parsley leaves ¼ seedless (English) cucumber, coarsely chopped ½ cup apple cider vinegar Leaves from 4 sprigs fresh parsley 1 large egg, hard-boiled and halved Method Bring a medium saucepan of salted water to a boil over high heat. Add the rye and reduce the heat to medium. Cook the rye until it is tender, 20 to 30 minutes. Drain in a sieve, rinse under cold running water, and let cool. Meanwhile, fill a skillet halfway with water and bring to the boil over medium heat. Add the salmon and place the herbs on top. Reduce the heat to low. Cover and simmer for 5 to 7 minutes, until the salmon is rosy pink when flaked in the center. Using a slotted spatula, transfer to paper towels to drain. While the salmon is cooking, bring the vinegar to a boil in a small saucepan. Put the cucumber in a small bowl, sprinkle with salt, and pour in the hot vinegar. Set aside for 5 minutes, then drain. Mix with the drained rye and parsley in a medium bowl. Place the salmon on a dinner plate, top with the cucumber mixture, and serve with the egg alongside.
