Swedish fish
Fish second courses
Five years ago, we traveled to Scandinavia on a family cruise. Strolling in the Swedish town of Visby on a sunny June day, we discovered the entire population in the town park, picnicking, singing, and performing folk dances. We were introduced to Midsommer--one of the most important festival days in Scandinavian culture. It made such an impression on my family, that we've celebrated Midsommer since then, with a traditional Swedish picnic meal. New potatoes, scrubbed and sauteed in a pan, seasoned with salt, pepper, and fresh dill or parsley. Cucumbers--English seedless are best--thinly sliced and prepared with a simple dressing. Sometimes I make a quick brine with water, sugar, salt, and vinegar, accented with dill; other times, I toss the cukes with a spoonful of olive oil, white vinegar, salt and pepper, and chopped dill. And then there's the salmon. So simple. On a hot day, this prep doesn't overheat the kitchen, and the poaching helps the fish stay moist. What better way to celebrate summer? <br />This recipe was inspired by the Swedish tourism website , www.sweden.se <br />
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