These smörrebröd are perfect for lunch or as a starter. These pieces are part of what we serve when celebrating Midsummer or Xmas. The difference is that we at Midsummer and Xmas don’t settle with one snaps.
From left to right: Terrine of salmon with horseradish and apple, creme of smoked herring, Gubbröra
Terrine of salmon
- 100 g smoked salmon
- 1 green apple, chopped into small squares
- 1 dl creme fraiche
- 1 dl creme cheese
- 1 tbsp mustard
- 1/2 grated fresh horseradish
- 1 spring onion chopped into slices
- salt and pepper
Mix all ingredients with a spoon. Spread it on a plastic wrap and roll it to a cylinder. Put in the freezer for half an hour. It is then easier to cut into nice pieces. Serve with cucumber, dill and some lemon.
Creme of smoked herring
- 2 smoked herrings
- 1 pickled gherkin, chopped
- 1 onion, chopped
- 2 dl creme fraiche
- 2 tbsp chopped dill
- salt, pepper
Mix all ingredients in a blender. Serve with some pumpernickel or crisp bread.
Gubbröra
- 6 fillets of anchovy (Swedish style)
- 3 boiled egg
- 1 onion
- 1 tbsp Kalles Kaviar (typical Swedish caviar that is not necessary)
- 1 dl creme fraiche
- chives
- dill
Chop everything into fine pieces and mix with a spoon. Serve with pumpernickel or crisp bread.
To the tapas you should drink a cold beer and a nice Aquavit. Don’t forget to sing a snaps song! Continue reading
NordenBerlin 