I am so excited to be teaming up with IKEA to promote the Nordic diet in Australia. Ever since I started this blog back in 2009, I have been doing my bit to help spread the word about the Scandinavian way of eating. Time and time again, I have mentioned the health benefits of a traditional Nordic diet, which includes plenty of seafood, game meat, wild berries and mushrooms and other fresh, seasonal ingredients. There is so much goodness packed into the cornerstones of the Nordic diet that it is about time we start taking real action towards making it familiar to the larger public.
We all know how ingenious IKEA is in its approach to furniture, and I've always been impressed by their selection of Nordic food as well. I love finding familiar ingredients and I always stock up on a few key products for our home: different types of herring to have with knackebrod, lingonberry jam to have with pretty much everything and those handy bread mixes for long weekend breakfasts.
In this three part series "The New Nordic Diet & IKEA", I'll share recipes using some of those ingredients found at IKEA. I'm starting off with a traditional salmon soup. This is a great dish for the cooler autumn nights we're heading towards. It's simple food and quick to prepare. If you're keen to make it that extra bit healthier, just leave out the cream and make a clear soup instead. Add seasonal vegetables like carrots and swede, and use fresh herbs for flavour. Knackebrod with cheese is a perfect companion for the soup. I can't even imagine having it without some on the side.
Creamy Salmon Soup
1 litre of water or fish stock
10-15 whole peppercorns
1/2 teaspoon (or to taste) salt
1 onion, finely chopped
6-7 potatoes, peeled and cut to chunks
500g salmon fillet, cut into bite sized pieces
a whole bunch of dill, finely chopped
knackebrod, to serve
cheese, to serve
1. Add water or stock, peppercorns, salt and onion to a large casserole. Bring to boil and simmer for 5 minutes.
2. Add potatoes and simmer for 10-15 minutes or until the potatoes are half-cooked.
3. Add salmon and simmer on low heat for a further 10-15 minutes or until the fish has cooked through. Finally add cream and let the soup come to a boil. Turn off the heat, add chopped dill and serve with knackebrod and cheese.