After the New Year is rung in, and holiday excesses start fading into happy memory, most of us turn to making resolutions. In the coming year, by heaven, we’re going to change X, Y, or Z and become better persons. This year I’m going to eat healthy and lose those last 10 pounds…this year I’m going to exercise more and stress less… This year..
It’s always a grab bag of lofty intentions and good wishes, but somehow they get left behind after a few days or weeks, derailed by the never-ending onslaught of daily life.
But no more, I say.
This year, I’m setting doable, realistic goals (like that time when my husband’s resolution was to eat more fruit — and he really did!).
Shaun’s Goal #1 for 2019: Eat more veggies. That can be hard in winter, when I crave warmth and cooked foods, but I’ll manage it.
Shaun’s Goal #2 for 2019: Explore Hygge.
What is ‘Hygge’?
Hygge (pronounced hew-guh) is a Danish lifestyle trend a dear friend of mine introduced me to. It’s all about experiencing comfort and contentment in life by slowing down, being more present, and creating an environment which eases stress instead of inducing it. A cup of tea in a favorite cup. A fire in the hearth. A cozy soft blanket. Tea lights in jam jars on the dinner table, around which are gathered family and friends. Cloth napkins by every plate, and an aromatic slow-cooked supper baking in the oven. (I have a cauldron of hot spiced apple cider on the simmer right now, delighting my nose, just to warm my husband and son when they come in from the cold.)
Books About HyggeThe Book of Hygge: The Danish Art of Living Well, by Louisa Thomsen Brits
The Year of Living Danishly, by Helen Russell
Hygge: The Danish Art of Happiness, by Marie Tourell Søderberg
Hygge — simple pleasures that fill our moments and add deep satisfaction to life. With that spirit in mind I created this winter salad for my friend. It’s an homage to my favorite Scandinavian flavors, her homeland, and Hygge ideals. I think you’ll love it.
Recipe
Scandanavian Hygge Salad
Salmon, potatoes, and eggs are familiar ingredients. Each can be substantial on its own, but properly combined they are a trifecta of nourishment. When I eat this meal I feel healthy and cared for, while the creamy dill sauce I fold into it makes feel happily (and just a little sneakily) indulged.INGREDIENTS
This recipe serves four.- 2 cups (16 oz.) small red potatoes
- 1 bunch asparagus
- 4 eggs
- 2 ribs celery, sliced thin
- 2 5oz salmon fillets
- ½ tsp. celery salt
- 1 tsp. olive oil
- ¼ cup sour cream or crème freche
- ¼ cup good mayonnaise
- Juice of 1 lime
- 2 tbsp. fresh dill
- 2 tbsp. diced red onion
- ½ tsp. sugar
- Black or red pepper
INSTRUCTIONS
Note: All the prep work for this salad can be done ahead of time for convenience, so long as you remember to keep the results properly chilled and separated in the fridge until you are ready to combine them into the final ready-to-eat salad. Steps 1-4 can be completed as much as two days before serving, while Step 5 and Step 6 can each be prepped up to one day ahead.- Boil or steam potatoes until tender when pierced by a knife (about 10 minutes), then drain and set aside to cool.
- Steam the asparagus for 1 minute and immediately plunge into ice water to stop cooking, then set aside to cool and dry.
- Boil eggs 6-7 minutes, then plunge into cold ice water to cool. Peel the eggs.
- Cut potatoes and eggs into small bite-size chunks and put in mixing bowl. Add thin celery slices. Cut asparagus into bite size pieces and add to bowl.
- In a small bowl, stir together the sour cream, mayonnaise, lime juice, fresh dill, diced red onion, and sugar. (Add a bit of pepper to taste, if you like.)
- Pat salmon fillets dry, then sprinkle with celery salt and pepper. Heat oil, on medium, in a frying pan. Cook the fillets skin side down first for 3-4 minutes, then 3 minutes flesh side down, until finished. Let them cool, then remove the skin and flake the fish, into bite-size pieces.
- 90 minutes before you’re ready to serve, add the salmon pieces to the potato mixture, then gently fold in the sour cream dressing . Try to coat everything with the dressing, but be gentle with the salmon so you don’t break the fillet pieces down any further.
- Chill for at least 1 hour, then serve garnished with some dill.