Chilled Inkokt Lax with Dill, Lemon, and Allspice

Why You’ll Love This Recipe

• Classic Scandinavian technique: salmon gently poached in a fragrant dill–lemon–allspice brine for clean, delicate flavor.
• Make-ahead friendly: the fish improves as it chills in its aromatic liquid.
• Balanced plate: buttery new potatoes, crisp-sweet cucumber salad, and tangy dill-mustard sauce.
• Elegant yet easy: simple steps, precise times and temperatures for reliably tender results.

Grocery List

• Produce: 1 kg new potatoes, 1 English cucumber, 1 lemon, 1 onion, 1 carrot, 1 large bunch fresh dill
• Dairy: Unsalted butter
• Pantry: Dry white wine, kosher salt, fine sea salt, granulated sugar, distilled white vinegar or white wine vinegar, neutral oil (rapeseed/canola), Swedish sweet hot mustard (or Dijon + honey), bay leaves, whole allspice, white peppercorns (optional), white pepper

Full Ingredients

Inkokt Lax Brine (Aromatic Court-Bouillon)

• 1.5 liters cold water
• 250 ml dry white wine
• 2 tbsp kosher salt (about 24 g)
• 2 tbsp granulated sugar (about 25 g)
• 1 lemon, sliced into rounds
• 1 medium yellow onion, thinly sliced
• 1 small carrot, thinly sliced
• 1 large bunch fresh dill (use stems here; reserve fronds for garnish and other components)
• 10 whole allspice berries
• 3 bay leaves
• 6 white peppercorns (optional)

Salmon

• 1 kg skin-on salmon fillet, center cut, pin-boned

Buttered New Potatoes

• 1 kg new potatoes, well-scrubbed
• 50 g unsalted butter
• 2 tbsp finely chopped fresh dill
• 1 tsp flaky sea salt, plus more to taste
• White or black pepper, to taste

Pressgurka-Style Cucumber Salad

• 1 English cucumber (300–350 g), thinly sliced
• 1 tsp fine sea salt (for sweating)
• 100 ml cold water
• 50 ml distilled white vinegar (12%) or white wine vinegar
• 2 tbsp granulated sugar (about 25 g)
• 2 tbsp finely chopped fresh dill
• Pinch ground white pepper

Hovmästarsås (Swedish Mustard–Dill Sauce)

• 3 tbsp Swedish sweet hot mustard (or 2 tbsp Dijon + 1 tbsp honey)
• 2 tsp granulated sugar
• 1 tbsp white wine vinegar
• 120 ml neutral oil (rapeseed/canola)
• 2 tbsp finely chopped fresh dill
• 1/4 tsp fine sea salt, plus more to taste
• Pinch ground white pepper

To Serve

• Dill fronds
• Lemon wedges

Step-by-Step Instructions

Step 1: Build the aromatic brine

In a large wide pot, combine the water, wine, kosher salt, sugar, lemon slices, onion, carrot, dill stems, allspice, bay leaves, and white peppercorns (if using). Bring to a gentle boil over medium-high heat, then reduce to a lively simmer and cook for 10 minutes to infuse. Skim any foam. This creates a delicately seasoned court-bouillon.

Step 2: Prep the salmon

While the brine simmers, check the salmon for pin bones and remove with tweezers. Keep the skin on to help the fillet stay intact. Pat dry with paper towels. Leave as one large fillet or cut into 6 equal portions for easier handling.

Step 3: Poach gently at 80–85°C

Reduce the heat so the brine sits at 80–85°C (175–185°F)—a bare quiver with no bubbles breaking the surface. Slide the salmon into the liquid, skin side down. Poach 8–12 minutes (12–15 for a whole thick fillet) until the thickest part reaches 50–52°C (122–125°F) and the flesh flakes with a glossy, tender look.

Step 4: Cool completely in the brine

Remove the pot from the heat. Let the salmon cool in the brine for 30 minutes at room temperature, uncovered. Then cover and refrigerate the salmon in its liquid for 60–120 minutes, or up to 24 hours for deeper flavor. For faster chilling, set the pot in an ice bath before refrigerating.

Step 5: Make the cucumber salad

Sprinkle the cucumber slices with 1 tsp salt and toss. Let stand 10 minutes to draw out moisture; rinse and squeeze gently dry. Stir together water, vinegar, sugar, dill, and white pepper until the sugar dissolves. Add cucumber, toss, and chill until serving (at least 15 minutes).

Step 6: Cook and butter the new potatoes

Place potatoes in a pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook until just tender, 12–15 minutes depending on size. Drain well, then toss with butter, chopped dill, flaky sea salt, and pepper.

Step 7: Whisk the hovmästarsås

In a small bowl, whisk mustard, sugar, and vinegar until smooth. While whisking, slowly stream in the oil to form a glossy emulsion. Stir in the chopped dill, then season with salt and white pepper to taste. Refrigerate until serving.

Step 8: Plate and serve chilled

Lift the salmon from the brine with a wide spatula. If desired, peel off the skin. Serve the salmon well-chilled with buttered new potatoes, cucumber salad, and a generous spoonful of hovmästarsås. Garnish with dill fronds and lemon wedges.

Pro Tips

• Temperature is everything: keep the poaching liquid at 80–85°C for ultra-tender salmon that doesn’t cloud or shred.
• Flavor the brine, not the fish: simmer aromatics first to extract flavor before adding the salmon.
• Cool in the liquid: chilling the fish in the brine keeps it moist and lets delicate flavors bloom.
• Thermometer check: aim for 50–52°C internal for just-set flakes that remain succulent when chilled.
• Make it ahead: the salmon can rest in the brine overnight; assemble sides closer to serving for best texture.

Variations

• Aquavit twist: replace half the wine with 125 ml aquavit for aniseed warmth; add 4 juniper berries to the brine.
• No-wine brine: use 250 ml extra water plus 2 tbsp white wine vinegar; the lemon still adds brightness.
• Try other fish: arctic char or trout poach beautifully; reduce poaching time by 2–3 minutes for thinner fillets.

Storage & Make-Ahead

Poached salmon can be kept submerged in its brine, covered and refrigerated, for up to 24 hours before serving. Leftover salmon keeps 3 days (covered) in the fridge; drizzle with a little brine to keep it moist. Hovmästarsås keeps 4 days refrigerated. Cucumber salad is best the day it’s made but keeps 1–2 days. Buttered potatoes are best fresh; rewarm gently with a splash of water and a knob of butter.

Nutrition (per serving)

Approximate: 630 calories; 42 g fat; 34 g carbohydrates; 37 g protein; 980 mg sodium. Values will vary based on portion size and how much sauce is used.