DISH RESEARCH · Main dish
Inkokt Lax
Ströberg’s inkokt lax poaches a salmon fillet in lemon, dill-stem and white-pepper broth, cools it in that liquid and serves it with an anchovy, Svecia-cheese and sour-cream Caesar sauce.
About Inkokt Lax
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Anna Ströberg’s inkokt lax for Arla poaches salmon in lemon-and-dill broth and pairs it with a Swedish-style Caesar sauce. Anchovies, Svecia cheese, garlic and sour cream make the accompanying sauce salty and rounded.
The half lemon is sliced. A litre of water and the listed seasonings are brought to a boil in a large saucepan and boiled under a lid for five minutes.
The salmon fillet is lowered into the broth and simmered gently for fifteen to twenty minutes. It is then left to cool in the same cooking liquid.
Anchovy fillets are finely chopped and the Svecia cheese grated. They are mixed with pressed garlic and sour cream, and the sauce is seasoned with salt and pepper.
The sauce may be left to mature overnight before it is served alongside the poached salmon. Its cheese-and-anchovy seasoning accompanies the fish.
Ingredients in Inkokt Lax
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
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AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.