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.
A Vietnamese kind-of-sandwhich. “It’s the combination of the sweet tofu, the fresh pickles and lime, the heat of the Srirasha-sauce (I don’t even know how to pronounce that word) and the crunch of the bread that makes this dish so perfect. And of course, for us coriander lovers, to top it all off with some (read much) coriander, you’re in heaven.”