Anton likes to keep things simple, and so he does with this salmon. It’s salmon in its simplicity, in a creamy sauce with the flavors of lemon and dill. So easy, yet so good.
Henrik sold his lamp to me through a second-hand site called Blocket here in Sweden in August. The starter is a mushroom-cabbage roll with smoked cauliflower puree, the main course is his old classic pasta, which he calls “the boy pasta”. And for dessert we’re having fennel-pears and mascarpone lemon curd.