Scandinavian-Style Lunch
Prep Time
15 minutes
Cook Time
17 minutes
Servings
2
Light, fresh, and full of flavour — this Scandinavian-inspired lunch is perfect for when you want something satisfying yet nutritionally balanced.
📝 Note: The pickled cucumber makes more than you’ll need for two portions, but it will keep in the fridge for a few days. It’s a great quick snack with cream cheese and seeded crackers — or just make this lunch again.
Nutritional Information
Per Serve
Calories
≈365 kcal
Carbohydrates
19 g
Fibre
5 g
Protein
33 g
Saturated fat
3.5 g
Sodium
330 mg
Total fat
17 g
Total sugars
≈8 g
Per 100g
Calories
≈124 kcal
Carbohydrates
6.5 g
Fibre
1.7 g
Protein
11.2 g
Saturated fat
1.2 g
Sodium
112 mg
Total fat
5.7 g
Ingredients
- 1 mini cucumber (halved and thinly sliced)
- 3 tbsp white wine vinegar
- 1 tsp caster sugar
- pinch salt
- 0.5 tsp dried dill
- 0.5 tsp coriander seeds
- 2 boneless salmon fillets (approx. 120g each)
- 0.5 lemon (sliced)
- 150 g reduced-fat cottage cheese
- 1 tbsp chopped chives
- 2 small pre-cooked beetroot (sliced)
- 2 slices rye bread, toasted
Method
- In a small bowl, mix together the cucumber slices, white wine vinegar, sugar, salt, dill, and coriander seeds. Toss well and set aside to soften while you prepare everything else.
- Preheat oven to 180°C (350°F). Place the salmon fillets on a sheet of foil, season with salt and pepper, and top with lemon slices. Seal into a foil parcel and bake for 17 minutes or until the salmon is cooked through and flakes easily.
- Meanwhile, combine the cottage cheese with chopped chives. Season with a little salt and pepper.
- Once the salmon is ready, gently flake it into large pieces. Arrange on plates with spoonfuls of pickled cucumber, sliced beetroot, and a dollop of cottage cheese. Serve alongside the toasted rye bread for that classic Nordic crunch.