Grillad Lax med Pepparrotskräm

Along Sweden's coastline, fresh salmon meets the sharp bite of horseradish in a pairing that has graced summer tables since the days of open-fire cooking. This dish captures the essence of Scandinavian outdoor dining — simple, honest, and deeply seasonal.

Serves: 4

Ingredients

• 4 salmon fillets, skin-on, 180g (6 oz) each
• 2 tbsp (30ml) rapeseed oil
• 1 tsp (5g) coarse sea salt
• 1/2 tsp (2g) freshly ground black pepper
• 1 lemon, sliced into rounds

Pepparrotskräm (Horseradish Cream):

• 150ml (2/3 cup) crème fraîche
• 3 tbsp (30g) freshly grated horseradish (or 2 tbsp prepared)
• 1 tbsp (15ml) fresh lemon juice
• 2 tbsp (8g) fresh dill, finely chopped
• 1 tbsp (4g) fresh chives, finely snipped
• Salt to taste

To serve:

• Small boiled new potatoes
• Extra fresh dill sprigs

Instructions

1. Make the pepparrotskräm: Stir together crème fraîche, horseradish, lemon juice, dill, and chives. Season with salt. Refrigerate for at least 30 minutes for flavours to meld.
2. Prepare the grill or griddle pan to high heat. Brush salmon fillets all over with rapeseed oil and season with salt and pepper.
3. Place salmon skin-side down on the grill. Cook without moving for 4-5 minutes until skin is crisp and the flesh turns opaque halfway up the fillet.
4. Gently flip and grill flesh-side down for 2-3 minutes until just cooked through but still slightly translucent at the very centre.
5. Rest for 2 minutes. Serve alongside lemon rounds, a generous spoonful of pepparrotskräm, and boiled new potatoes scattered with dill.

Cook's Notes: Fresh horseradish makes a significant difference — seek it out at farmers' markets in autumn. If using prepared horseradish, taste and adjust quantity as strength varies considerably by brand. The cream can be made a day ahead.