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Recipes from Kitchen of Light
June 18, 2003

Two recipes from Kitchen of Light: New Scandinavian Cooking with Andreas Viestad.

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Simple Salmon Mousse

(Serves 4-6 people as an hors d'oeuvre)

1/2 lb. very fresh salmon fillet, skin and pinbones removed
1/2 lb. smoked salmon, skin removed
3 tablespoons fresh lemon juice
One 8-oz. container creme fraiche or sour cream
2 tablespoons finely chopped fresh dill
2 teaspoons pink peppercorns
6 tablespoons lightly salted shad roe or lumpfish roe
Toast or crackers for serving

Rinse the fresh salmon under cold running water and pat dry with paper towels. Remove any excess traces of fat from the fillets. Cut both the fresh and smoked fish into 1-inch cubes. Place the fish in a food processor and process for a few seconds, until you have a rough puree. Transfer to a bowl.

Stir the lemon juice, creme fraiche, and dill into the salmon. Gently crush the pink peppercorns in your hand and add them to the mousse. Gently stir the roe into the mousse, being careful not to break the fragile eggs.

Place a big dollop of mousse on top of each toast or cracker, arrange on a platter and serve.

(This delicious mousse is made in minutes, using a combination of smoked and raw salmon. Buy the best quality fresh salmon for this. If you are not absolutely sure the salmon at the market is fresh and has been handled hygienically, I suggest doubling the smoked salmon instead.)

Yellow and Red Cod with Pomegranate-Mango Salad

(Serves 4)

Four 1/2-pound cod steaks, skin on
1 tablespoon salt
2 teaspoons chili powder
2 stalks lemongrass, quartered lengthwise
1 teaspoon turmeric
A pinch of saffron threads or saffron powder
2 pomegranates
2 ripe mangoes, peeled, pitted and cut into 1-inch chunks
2 tablespoons finely chopped shallots
1 tablespoon brandy or fresh lemon juice
1 tablespoon finely chopped fresh cilantro

Preheat the oven to 400 degrees F.

Soak the fish in ice water for 15 to 20 minutes, or place it in a colander in the sink under cold running water for 15 to 20 minutes. Pat dry with paper towels. Rub with the salt and chili powder.

Crisscross the lemongrass stalks on a baking pan, making a rack for the fish. Place the fish on top of the lemongrass. Rub the right side of each steak with the turmeric, and the left side with the saffron, so one half is bright yellow and the other orange-red. Roast in the oven for 10 to 12 minutes, until the flesh flakes easily.

Meanwhile, cut each pomegranate in half and remove the juicy seeds. In a large bowl, combine the pomegranate seeds, mangoes, shallots, brandy and cilantro.

Divide the pomegranate-mango salad among four plates. Using a large spatula, place the fish on top, being careful not to let it fall apart (discard the lemongrass), and then serve.

(This dish is a tropical explosion of colors and flavors. After all, cod was traded for -- among other things -- exotic spices. So why not combine them in homage to that heritage? Serve with a green salad.)

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