in Sweden

Fennel salad with dill and lemon – Fänkålssallad – Kräftskiva

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Ingredients for 5 servings:

  • 2 fennel bulbs
  • 1 lemon(s)
  • 1 bunch of dill
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 2 pinch(s) black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Side dish for the Swedish crayfish feast Kräftskiva

Thinly slice the fennel and soak it in ice water for 15 minutes. Rinse the lemon in warm water and zest it. Squeeze the lemon (about 2 tablespoons) and chop the dill. Mix everything with oil, salt, and black pepper, then add the fennel. Let it marinate until ready to eat, then serve. This fresh summer salad pairs perfectly with fish dishes, especially crayfish, and is a suitable side dish for the crayfish feast (Krätskiva).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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