Salmon Tropicana - Lax Tropicana

SALMON TROPICANA
Lax Tropicana

Why not make a really delicious, cold salmon dish on a hot day? It’s fresh and different thanks to the mango and curry, and it can be made in advance.

4 servings

1 lb skin and boneless salmon

salt
1 ¾ cups fish bouillon
2 fresh mangoes or 1 can, 14 oz

Sauce:

1 ¼ cup soured cream
1/3 cup mayonnaise
2 tablespoons mango chutney
½ to 1 tsp curry
1/3 cup chopped dill

Decoration:

6 oz un-peeled shrimp
or 2½ to 3½ oz peeled shrimp
sliced lime
dill

Cut the salmon in cubes and sprinkle with some salt. Bring the bouillon to a boil in a shallow, wide saucepan and simmer the salmon cubes until done, approx 5 minutes. Take them up and allow to cool.

Sauce:

Mix soured cream, mayonnaise, mango chutney, curry and dill in a bowl. Peel the mangoes and cut them in slices. Put half of the fish and half of the mango on a serving plate. Pour half of the sauce over them, continue with remaining fish and mango and pour on remaining sauce.

Decorate with peeled shrimp, lime slices and dill sprigs. Serve the fish with e.g. boiled potatoes and sugarsnaps.

Enjoy!

Bella