Name: Nordic Salmon Cubes with Dill-Horseradish Cream
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 120g center-cut salmon fillet, skinless, pin bones removed; 1/2 tsp flaky sea salt; 1/4 tsp freshly ground black pepper; 1 tsp olive oil; 2 tbsp crème fraîche; 1 tsp prepared horseradish; 1 tbsp fresh dill, finely chopped (plus more for garnish); 1/2 tsp lemon zest; 1/2 tsp lemon juice; 1/4 tsp Dijon mustard; 1/2 mini cucumber; 1 tsp white wine vinegar; 1/4 tsp sugar; 1 tbsp thinly sliced chives; 1-2 slices rye crispbread

Nordic Salmon Cubes with Dill-Horseradish Cream

CrushedLemon1034

This sophisticated, single-serving Nordic-inspired dish puts a playful twist on salmon with precise, golden-seared cubes. The dill-horseradish cream blends briny, bright, and creamy notes, pairing beautifully with the salmon’s richness. A quick cucumber salad adds crunch and a refreshing tang, while rye crispbread completes the arrangement for textural contrast. Ideal for impressing yourself with a modern Scandinavian dinner, this plate is clean, fresh, and visually striking—perfect for mindful solo dining.

Ingredients

Instructions

Pat the salmon dry and cut into 1-inch cubes. Season all sides with salt and pepper.
Heat olive oil in a nonstick skillet over medium-high heat. When hot, add salmon cubes. Sear on each side for about 30-45 seconds, turning gently with tongs, until each face is golden and the center is just barely cooked. Remove and let rest on a plate.
In a small bowl, stir together crème fraîche, horseradish, dill, lemon zest, lemon juice, and Dijon mustard until smooth and creamy. Taste and adjust seasoning with a pinch of salt if needed.
For the cucumber salad: Slice the cucumber thinly (use a mandoline if possible). Toss with white wine vinegar, sugar, chives, and a small pinch of salt. Let marinate for 5 minutes.
To plate: Spoon a swoosh of dill-horseradish cream onto one side of a modern plate. Arrange salmon cubes neatly in a geometric pattern atop or beside the cream. Nestle a small mound of cucumber salad alongside. Garnish with extra dill fronds.
Serve immediately with rye crispbread on the side.