700ml sunflower oil; 3 juniper berries; 1 x 800g fresh salmon (or ocean trout) fillet; 800g parsnips; 1/2 continental cucumber; 100ml pickling solution; a bit of grated nutmeg; 4 tablespoons remoulade*; 4 soft bread buns; 50g fresh peeled and julienned horseradish, kept in a water bath.


(A kitchen thermometer is recommended). Heat the sunflower oil with the juniper berries in a large saucepan. Slide the salmon (or the ocean trout) into the pan (cut the fillet if is too large to fit). The temperature should drop from 55° to 45°C. Cook for 20 minutes, while keeping the temperature of the oil. Remove the fish, wrap it in foil (to keep it warm) and set it aside. Increase oil temperature up to 200°C. Peel and cut the parsnips into batons about 10cmx1–2 cm. Slice the cucumber into ribbons and pickle it in the sweet pickling solution for 15′ before serving.

Fry the parsnips (don’t overcrowd the pan) for 4 minutes, until golden brown, and keep the oil temperature high; drain in paper towel, grate over a little nutmeg and add salt.

Spread some remoulade on the base of each bun, flake chunks of the fish over each one, and top them with some pickled cucumber and fresh horseradish: serve it with the parsnip fries.


Remoulade: mix together 60g of mayonnaise, 60g of Greek yoghurt, 1 tablespoon of parsley and/or dill, 2 tablespoons of red onion, 2 tablespoons of dill pickles, 2 teaspoons of lemon juice, 1 teaspoon of curry powder, white pepper or turmeric. Cool it down.

This is a simplified and reduced version of a full recipe that can be found in the extraordinary and highly recommended book “The New Nordic” by Simon Bajada, entirely dedicated to Nordic countries cuisine.