Salmon & rhubarb

Serves 4


800 g top quality salmon

1 tbsp. butter


Cut the salmon into big serving sizes. Fry the salmon in a hot dry pan on one side for about 2-3 minutes. Turn the salmon and reduce the heat. Add butter and baste the salmon using a spoon. Cook the salmon for 3-4 minutes on each side. It should be medium well when it´s done. Season with salt to taste. Serve with pressed potatoes, rhubarb salsa and glazed rutabaga.


600 g potatoes

400 g rutabaga

1 tbsp. sugar

1 tbsp. vinegar

1 tbsp. butter


Peel and cook the rutabaga and the potatoes in lightly salted water. Seperate the rutabaga and the potatoes when they are cooked. In a pot, cook sugar, vinegar and butter until it thickens. Add the rutabaga and glaze it. Press the potatoes and serve.


200 g rhubarb

2 spring onions

1 tbsp. rapeseed oil

1tbsp. white wine vinegar

½ tsp. salt

1 tsp. sugar


Peel and chop the rhubarb and the spring onions into fine dices. Place in a bowl and add rapeseed oil, vinegar, salt and sugar. Mix well and serve.