Tacos with SJÖRAPPORT cold smoked salmon, sour cream and pickled onions

INGREDIENTS

FOR THE PICKLED ONIONS

• 2 red onions
• 240ml water
• 240ml apple cider vinegar
• 40g sugar
• salt
• peppercorns
• 1 clove of garlic

FOR THE SOUR CREAM 

• 130ml heavy cream
• 60ml milk
• 10ml vinegar or lemon juice

FOR THE TACOS

• Ready taco shells
• SJÖRAPPORT cold smoked salmon
• Iceberg
• ROSTAD LÖKfried onions
• SÅS SENAP Mustard and dill sauce

STEP BY STEP

FOR THE PICKLED ONIONS

• Cut the onions into thin slices.
• Toss the onions in boiling water for 15 seconds and drain instantly to bring out their sweetness. Repeat for a sweeter taste.
• For the brine, add the water, apple cider vinegar, sugar and salt in a jug and stir.
• Place the onion slices in hinged lid containers, add the peppercorns and the garlic and proceed with the brine.
• Close the lids and refrigerate for 1-2 days.

FOR THE SOUR CREAM

• Place the whipping cream, the vinegar/lemon juice and the milk in a bowl and stir well.

HOW TO SERVE YOUR TACOS

• Slice the iceberg into shreds and place it on the tacos.
• Add a spoonful of SÅS SENAP mustard and dill sauce.
• Add the pickled onions.
• Cut slices of SJÖRAPPORT cold smoked salmon into small strips and place it at the top.
• Add a spoonful of sour cream and garnish with ROSTAD LÖK fried onions for that extra flavour and crunchiness.