Saaremaa Kadakane Lõhe (Juniper-Crusted Baltic Salmon with Roasted Beets) – Authentic Estonia Recipe
Island of Saaremaa specialty crusting rich salmon with aromatic crushed wild juniper berries.
- Country of Origin
- 🇪🇪 Estonia (Northern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Fresh salmon fillets, Roasted red beets and potatoes, Horseradish sour cream, Crushed Saaremaa juniper berries, Fresh dill
Ingredients for Saaremaa Kadakane Lõhe (Juniper-Crusted Baltic Salmon with Roasted Beets) (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh salmon fillets, prepped into bite-sized pieces
- 1.5 cups roasted red beets and potatoes, washed and trimmed
- 1 cup horseradish sour cream
- 1 medium onion and 3 cloves garlic, finely minced with crushed Saaremaa juniper berries
- 1.5 tbsp traditional Estonia seasoning (fresh dill, lemon zest, sea salt)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, crushed Saaremaa juniper berries, and fresh dill, lemon zest, sea salt for 3 minutes until fragrant.
- Combine fresh salmon fillets and roasted red beets and potatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with horseradish sour cream and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.