Alright, this sounds like a motley combination, doesn’t it? The truth is, however, that there are few flavor combinations from Scandinavian nature that complement one another as well as salmon and nettle. The flavors are serene and earthy. This is real comfort food without the hangover.
A more usual green partner to salmon is spinach, but if you take the trouble to pull on the garden gloves and harvest the nettle growing around the compost at about this time of year, your efforts will be more than well-rewarded.
To use in cooking, prepare the nettle by removing the thickest part of the stalks, as well as cleaning out any grass and soil that has come along in the picking. Blanch the nettle by plunging it into a pot of boiled water for a couple of minutes. Drain the water and once the nettle has cooled, squeeze as much water out as possible, forming the nettle into a green ball. Chop it up and freeze or use immediately in cooking.
Here is a fine recipe that family and friends will enjoy on these warming spring nights.
Salmon Nettle Pie
6 narrow cross-sections of salmon fillet, skin removed
1.5 liters or 1.5 quarts of nettle, cleaned
250 grams or 9 oz. grated mozarella cheese
Thin sheets of butter dough to cover the base of the casserole dish
Two medium-sized tomatoes, thinly sliced
Twist of lemon
Preheat the oven to 190 C or 374 F. Line a casserole dish with the butter dough. Distribute the nettle across the dough evenly. Season with salt and pepper. Follow with a layer of mozarrella. Season the salmon with lemon, salt and pepper. Lay the long fillets on top of the other layers. Decorate with tomatoes in between the fillets. Season all with salt and pepper. Drizzle olive oil on top. Bake for 20 minutes. Serve with a green salad.