Weekend Recipe: Claus Meyer’s Smoked Salmon

As we enter autumn, ­­it’s time to embrace the seasonality of our Nordic neighbours and get the most from the food and flavours in season. This week, we’re sharing one of our favourite recipes from The Nordic Kitchen by Claus Meyer.

150g pearl barley (uncooked)
300ml water
sea salt flakes and freshly ground pepper
1 tablespoon standard rapeseed oil
finely grated zest and juice of ½ organic lemon
1 teaspoon acacia honey
2 celery sticks
30g fresh baby spinach
1 apple­
10g walnuts
160g thinly sliced smoked salmon

Rinse the pearl barley well in cold water. Put it in a saucepan, add the 300ml of water and

a little salt and bring to the boil. Simmer with the lid on for about 20 minutes. Take the pan off the heat and leave the barley to stand, covered, for 5–10 minutes.

When the barley is done – it should be tender but still al dente – season to taste with salt and pepper.

Whisk the oil, lemon zest and juice, honey, salt and pepper together in a bowl to make a dressing and leave for 5–10 minutes to allow the flavours to develop.

Rinse the celery and spinach. Slice the celery very finely and mix with the spinach in a large bowl. Cut the apple into quarters, remove the core and slice it very finely. Add it to the bowl, along with the cooked pearl barley and the walnuts, coarsely chopped.

Mix the dressing into the salad and serve it with thin slices of smoked salmon (or sea trout) and some good bread.

Recipe from The Nordic Kitchen by Claus Meyer, available here