{"id":191,"date":"2016-06-16T22:37:26","date_gmt":"2016-06-16T20:37:26","guid":{"rendered":"http:\/\/www.vinia.se\/blogg\/vin-och-vanner\/?p=191"},"modified":"2024-06-25T21:01:26","modified_gmt":"2024-06-25T19:01:26","slug":"sotad-salmalax-med-parmesancreme-och-picklad-lok","status":"publish","type":"post","link":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/2016\/06\/sotad-salmalax-med-parmesancreme-och-picklad-lok\/","title":{"rendered":"Sotad salmalax med parmesancr\u00e8me och picklad l\u00f6k"},"content":{"rendered":"

S\u00e4tt ugnen p\u00e5 225 grader.<\/p>\n

Koka upp \u00e4ttikslagen med ett lagerblad och st\u00e4ll \u00e5t sidan. Skiva l\u00f6ken tunt i ringar, g\u00e4rna p\u00e5 mandolin och l\u00e5t den t\u00e4ckas av lagen.<\/p>\n

Dela purjol\u00f6ken p\u00e5 l\u00e4ngden, inklusive den finare delen av blasten, och sprid ut den i lager p\u00e5 ett bakpl\u00e5tspapper.<\/p>\n

K\u00f6r i ugnen tills den \u00e4r helt f\u00f6rkolnad och spr\u00f6d, ca 20-30 min. Morlta under tiden f\u00e4nk\u00e5lsfr\u00f6n och kummin med lite salt och peppar, tills\u00e4tt purjol\u00f6ken och mortla till aska. Smaka av.<\/p>\n

Blanda cr\u00e8me fraiche med finriven parmesan, citronzest och salt och peppar. Dosera efter smak.<\/p>\n

Sk\u00e4r av en liten bit av l\u00e5ngsidorna p\u00e5 laxen s\u00e5 att du f\u00e5r en j\u00e4mn l\u00e5ng mittbit. Rulla denna i askan och sk\u00e4r sedan upp bitar.<\/p>\n

Placera p\u00e5 serveringsfat med laxens snittsida st\u00e5ende (blir fint n\u00e4r man ser laxk\u00f6ttet), toppa med en klick parmesancr\u00e8me, picklad l\u00f6k och garnera med f\u00e4rsk oregano.<\/p>\n

H\u00e4ll upp ett glas l\u00e4cker mousserande Champagne Lombard Extra Brut Premier Cru Blanc de Noir<\/a>!<\/p>\n

L\u00e5t det smaka!<\/p>\n","protected":false},"excerpt":{"rendered":"

Tilltugg som verkligen imponerar men kr\u00e4ver liten anstr\u00e4ngning. Man kan \u00e4ven g\u00f6ra en f\u00f6rr\u00e4ttsvariant, g\u00e4rna med lite mach\u00e9sallad som ger volym till r\u00e4tten. Servera med ett v\u00e4lkylt glas av klassiska Veuve Ambal Cr\u00e9mant de Bourgogne<\/p>\n","protected":false},"author":2,"featured_media":240,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1279,3],"tags":[399,65,64,57,66,67,63],"class_list":["post-191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fisk","category-recept","tag-champagne-lombard","tag-forratt","tag-lax","tag-mousserande","tag-parmesancreme","tag-picklad-lok","tag-salmalax"],"_links":{"self":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/comments?post=191"}],"version-history":[{"count":6,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/191\/revisions"}],"predecessor-version":[{"id":1511,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/191\/revisions\/1511"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media\/240"}],"wp:attachment":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media?parent=191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/categories?post=191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/tags?post=191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}