SLOW-ROASTED SALMON

When it comes to festive recipes, I generally use the tried and tested formula of rich and indulgent, but in recent years I’ve also come to love food that is a little lighter on the palate during the Christmas period. Salmon makes a regular appearance on the Swedish Christmas table, whether it’s smoked (hot or cold), cured (gravlax), made into a pâté, served raw like a carpaccio or cooked. This version relies on a slow, gentle roasting in the oven, which makes for the most tender and succulent flesh. It can be served warm or at room temperature.

Serves 4

4 skinless fillets of salmon (about 150g/5½oz each)

1tbsp sea salt flakes

A knob of butter 1 slice of rye bread, cut into ½cm cubes

4tbsp crème fraîche

4 radishes

Zest of 1 lemon

2 sprigs of fresh dill

Season the salmon on both sides with the salt. Leave to sit for 20 minutes at room temperature. Preheat the oven to 120°C/fan 100°C/gas ½. Put the butter into a frying pan. Once it begins to sizzle, add the cubes of rye bread and toast until golden and crisp. Set aside until needed.

Use kitchen roll to pat the fish dry. Place in a baking dish and roast for 20 minutes, or until the fish is tender and flaky to the touch. To serve, spread 1tbsp of crème fraîche on each fillet. Use a mandoline or sharp knife to slice the radishes thinly, and place these on top. Grate the lemon zest on top, then crumble the rye cubes over. Garnish with the dill and serve.