This Nordic inspired lightly smoked salmon fillets with crushed new potatoes and mustard cabbage recipe is an absolute winner. Perfect for days with a slight chill in the air, or as a filling, warming and protein packed dinner after a day of hard work.
Using shop bought lightly smoked salmon fillets, it’s a quick and easy dish to put together. If you want to smoke your own salmon fillets, feel free! Here’s a good recipe to do it yourself.
Lightly Smoked Salmon Fillets
Whilst I like cold sliced smoked salmon, smoked salmon fillets are a different kettle of fish entirely (ha!). They are unctuous and luxurious and taste as though you should be eating them with a glass of champagne (hubby did not take the hint and crack a bottle open when I told him this). You can get them from any supermarket now – look for ‘lightly smoked salmon fillets’ – something like this from Aldi.
You could use ordinary unsmoked salmon fillets in this recipe, but it won’t be quite as good. If you use unsmoked salmon fillets, make sure that you season them well with salt and pepper before popping them in the oven.
The Other Ingredients
I used white cabbage in this dish too. Lots of people don’t like cabbage, mainly because it is often overcooked and thrown on the side of the dish as an after thought. But, cook it properly and season it properly (and add double cream) and it will be delicious.
I also added some crushed new potatoes to add some wonderful carbs to the dish. They soak up all of those creamy, smoky juices to create incredible mouthfuls.
This will serve 2 with leftovers, and will take around 40 minutes to make.
Lightly Smoked Salmon Fillets with Crushed New Potatoes and Mustard Cabbage
Ingredients
- 2 lightly smoked salmon fillets
- 1 white cabbage
- 300 ml vegetable stock
- 1 bay leaf
- 50 ml double cream
- 2 tsps wholegrain mustard
- 500 g baby new potatoes
- 1 small handful chives
Instructions
- Preheat the oven to 180C.
- Thinly slice the white cabbage and add to a large saucepan. Add the stock and bay leaf, cover and simmer on a low heat for 20-25 minutes, until softened.
- In another pan, boil some water and add the potatoes. Cook for 15 minutes or until softened.
- Meanwhile, put the salmon fillets in the oven and bake for 10 minutes.
- To finish the cabbage, stir in the cream and mustard and season to taste.
- To finish the potatoes, crush gently with a potato masher (you still want big chunks of potato) and stir through the chopped chives.
- To serve, ladle cabbage and plenty of the cooking broth into bowls, then top with the potatoes and salmon. Yum!
More salmon recipes:
- Salmon and Beetroot Flatbreads
- Pan Fried Salmon with Coconut Noodle Broth
- Soy Glazed Salmon with Miso Noodle Broth
- Smoked Salmon, Roasted Beetroot and Watercress Smörgåsbord
- Pan Fried Salmon with Lemon Parmesan Orzo
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I loved the entire meal but I think my favorite part was the cabbage!
This was a restaurant quality meal. I enjoyed it so much!
This lightly smoked salmon fillets recipe is excellent! The dish turned out beautifully and the flavor was amazing. Thanks so much!
Love the combination of flavors in this salmon recipe. Thanks for sharing.
I love the braised cabbage with this classic salmon dinner. It’s a complete delicious meal that I will be making again for sure!
I love discovering new ways to enjoy smoked salmon, and this recipe is a winner. I love that it makes the whole meal – the delicious salmon, cabbage and potatoes – and the mustard cream sauce is to die for!.
Holy smokes (haha!) That was really delicious. I wasn’t sure I’d like it with cabbage, but yep that was the right call!
Adding this dish to my favorites! The cabbage and potatoes work perfectly with a lightly smoked salmon – and just the right amount of mustard. I wouldn’t change a thing about this recipe!
I think you will like mine too! I post a lot about the spring and salmon! As it is my favourite!
Looks delicious and healthy! Love your post!
Looks absolutely delish.