📝 About This Recipe
A luxurious coastal twist on the classic Swedish 'Pytt i Panna,' this dish elevates humble root vegetables with succulent cubes of fresh Atlantic salmon. Bathed in a velvety dill-infused cream sauce, it balances the earthy sweetness of parsnips and potatoes with the bright, clean flavors of the sea. It is a comforting, sophisticated one-pan meal that embodies the heart of modern Scandinavian home cooking.
🥗 Ingredients
The Hash Base
- 600 grams Firm Yellow Potatoes (peeled and cut into 1cm cubes)
- 2 medium Parsnips (peeled and cut into 1cm cubes)
- 1 large Yellow Onion (finely diced)
- 3 tablespoons Unsalted Butter (for frying)
- 1 tablespoon Vegetable Oil (to prevent butter from burning)
The Fish
- 500 grams Fresh Salmon Fillet (skinless, cut into 2cm cubes)
- 1/2 piece Lemon Juice (freshly squeezed over the salmon)
- to taste Sea Salt and White Pepper (white pepper is traditional in Swedish cream sauces)
The Cream Sauce
- 300 ml Heavy Cream (Vispgrädde) (at least 35% fat for best texture)
- 1 teaspoon Dijon Mustard (for a subtle tang)
- 1/2 cup Fresh Dill (finely chopped, plus extra for garnish)
- 50 ml Fish Stock (optional, for deeper umami)
For Serving
- 1 jar Pickled Beets (sliced or cubed)
- 4 large Eggs (fried sunny-side up)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Begin by prepping all vegetables and the salmon into uniform cubes; this ensures even cooking and a beautiful presentation.
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2
Pat the salmon cubes dry with a paper towel, season lightly with salt and a squeeze of lemon juice, and set aside in the refrigerator.
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3
Heat a large heavy-bottomed skillet or sauté pan over medium-high heat. Add 2 tablespoons of butter and the oil.
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4
Add the cubed potatoes and parsnips to the pan. Fry for 10-12 minutes, tossing occasionally, until they are golden brown and tender on the inside.
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5
Lower the heat to medium and add the diced onions and the remaining tablespoon of butter. Sauté for another 5 minutes until the onions are translucent and fragrant.
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6
Pour in the heavy cream and the fish stock (if using). Bring to a gentle simmer.
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7
Stir in the Dijon mustard and a generous pinch of white pepper. Let the cream reduce for 3-4 minutes until it starts to thicken and coat the vegetables.
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8
Gently fold the salmon cubes into the creamy vegetable mixture. Be careful not to break the fish.
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9
Cover the pan with a lid and let it simmer on low heat for 3-5 minutes. The salmon is done when it turns opaque and flakes easily but remains moist.
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10
While the salmon cooks, fry your eggs in a separate pan until the whites are set but the yolks remain runny.
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11
Remove the hash from the heat and stir in the fresh chopped dill. Adjust seasoning with salt if necessary.
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12
Plate the creamy hash immediately, topping each portion with a fried egg and a sprinkle of fresh dill.
💡 Chef's Tips
Use a waxy potato variety like Yukon Gold or Charlotte to ensure the cubes hold their shape during frying. Do not overcook the salmon; it will continue to cook slightly from the residual heat of the cream sauce. If the sauce becomes too thick, loosen it with a splash of milk or additional fish stock. For an extra touch of luxury, stir in a tablespoon of cold-smoked salmon bits at the very end. Always use fresh dill; dried dill cannot replicate the bright, grassy flavor essential to this dish.
🍽️ Serving Suggestions
Serve with a side of traditional Swedish pickled beets (Rödbetor) to cut through the richness of the cream. A crisp, dry Riesling or a cold pilsner pairs perfectly with the fatty salmon and mustard notes. Add a dollop of horseradish cream on the side for those who enjoy a bit of heat. Serve with a slice of dark rye bread (Rågbröd) spread with salted butter. A simple cucumber salad with vinegar and sugar (Pressgurka) provides a refreshing crunch.