It has been so hot in New York.
We have had another heat wave. It was about 98F/36C degrees but it felt like about 110F/38-40C.
How is it even possible to turn on the stove a day like that???
When it is too hot outside we turn to as much cold food as possible. Salads, sandwiches, cold soups…
A typical Swedish dish would be the Skagen sauce in a baked potato. The Skagen sauce can be changed up in so many ways. Traditionally, one is supposed to use cooked Greenland sweet shrimp, but I love switching out the shrimp for some smoked salmon.
You can add half a lobster tail on top, if you would like to make it a little more fancy. You could of course decorate with the salmon as well. Just as fancy and good.
Smoked Salmon sauce on toast.
6-8 slices of smoked salmon.
1 c. sour cream or creme fraiche.
2 lobster tails (optional). Cut in half, length wise.
1/2 small red onion or white onion, finely chopped. You could also use 3 tbsp. chopped chives.
1 small jar of white or red caviar (optional).
Small salad leaves. Or salad mix.
2-3 tbsp. chopped fresh dill + 4 sprigs of fresh dill.
Small splash of hot sauce (optional).
Pepper to taste.
4 slices of a good hearty bread. Very lightly toasted.
1 lemon cut into quarters.
Mix all of the ingredients together. Taste the mixture. If you need or want to add some other spice to do.
Toast the bread.
Place the salad on the toasted bread. Add the salmon mixture on top of the salad. Top with the lobster tail and a sprig of dill. Add a slice of lemon to the plate.
This is great together with a cold beer.
This is an ultimate summer dinner. I hope you will enjoy it.
The flowers in the garden are blooming like crazy. The heat is beating them up but they are still hanging in there. This is such a nice time of the year.