Smoked Salmon & Early Summer Cabbage Skillet (Savulohi-Varhaiskaalipannu)
A quick Finnish summer skillet featuring tender early cabbage, smoked salmon, fresh dill, and capers. Light, flavorful, and perfect served with buttery new potatoes.
Ingredients
For the Skillet
- 1¾ lbs (800 g) early cabbage (young summer cabbage), thinly sliced
- 1 medium onion, thinly sliced
- 1–2 carrots, diced
- 2 tbsp butter
- 2 oz (65 g) baby spinach
- 5 oz (150 g) cold-smoked salmon, cut into strips
- 2 tbsp capers
- ¼ cup (15 g) fresh dill, chopped
- Salt and freshly ground black pepper, to taste
- Juice of ½ lemon
- ⅔ cup (150 g/ml) crème fraîche
For Serving (Optional)
- New potatoes (summer potatoes)
Instructions
Step 1
Thinly slice the cabbage and onion. Dice the carrots.
Step 2
Melt the butter in a large skillet over medium heat.
Add the cabbage, onion, and carrots. Cook, stirring occasionally, until the cabbage softens and becomes tender, about 10–15 minutes.
Step 3
Add the spinach, smoked salmon, capers, dill, lemon juice, salt, and pepper.
Cook for another 1–2 minutes, just until the spinach wilts and everything is warmed through.
Remove the skillet from the heat.
Step 4
Spoon dollops of crème fraîche over the top just before serving.
Serve as is or alongside boiled new potatoes.
Notes
What is Early Cabbage?
Finnish varhaiskaali ("early cabbage") is a young summer cabbage harvested before fully maturing. It is sweeter, more tender, and cooks much faster than regular green cabbage.
If unavailable, substitute:
- Green cabbage
- Pointed cabbage (hispi cabbage)
- Sweetheart cabbage
About the Salmon
This recipe traditionally uses cold-smoked salmon, which provides a silky texture and delicate smoky flavor.
Hot-smoked salmon can also be used for a richer, flakier version.
Serving Suggestions
This dish is especially popular during the Nordic summer when fresh dill, new potatoes, and early cabbage are in season.
Recipe source: Valio.fi
