Salmon with trout roe as a starter – beer week #7

In Sweden we have an excellent chef, Mathias Dahlgren. He has two fantastic restaurants in Stockholm, Matbaren and Matsalen, both at the Grand Hotel.

Mathias Dahlgrens motto is “Natural produce and natural taste are essential for the natural cuisine”. This recipe is from his last book “The Natural Cuisine”.

Salmon back in beer with trout roe

  • 200 g Salmon back
  • 100 g Porter
  • 100 g Soy sauce
  • 30 g Gari (pickled ginger)
  • 25 g Sugar
  • 20 g Trout roe
  • 1 Spring onion

Smoked mayonnaise

  • 2 Egg yolks
  • 2-3 dl Rape oil
  • 1 tbsp Mustard
  • 1 tbsp Vinegar
  • 1 teaspoon Liquid smoke
  • Salt
  • Black pepper

Make sure to buy a really fresh and high quality salmon. Cut the salmon in cubes and blend porter, soy sauce, gari and sugar together. Put the salmon cubes in the marinade and let marinate for 50 minutes.

Lift the cubes up and let them drain on paper. Decorate the salmon cubes with trout roe, flakes of salt and freshly grounded black pepper.

Make sure that all your ingredients for the mayonnaise have room temperature. Blend the egg yolks with mustard and vinegar. Use an electric mixer and pour the rape oil carefully in a fine squirt. Keep pouring oil until you have a good consistency. Squeeze a tbsp lemon juice in the mayonnaise, a teaspoon liquid smoke and add salt and pepper.

Make nice circles of the mayonnaise in between the salmon cubes and decorate with spring onions.

Music: Listening to Maia Hirasawa’s song “You are all I wanted”

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Sailor’s beef – beer week #4

Sailor’s beef was first documented in Sweden at the beginning of the 19th century. It is an easy course to make and that is the reason why it was possible to make it at sea.

Sailor’s beef

  • 8-10 Potatoes, peeled and sliced into 0,5 cm slices
  • 600 g Beef Roulade, cut in 10 cm pieces
  • 2 large Onions, sliced
  • 1-2 dl Water
  • 3 dl Beer
  • 1 beef Stock cube
  • Butter
  • 1-2 Bay leaves
  • Salt
  • Pepper
  • Parsley, chopped
  • Pickled gherkin, sliced lengthwise

Peel and slice the potatoes, fry the onion rings in butter in a pan – not to hard only so that they get soft. Fry the meat in the pan until it has colour, add salt and pepper to the meat.

Use a cast iron pot and make 2-3 layers of potatoes, onion and meat. Pour the water in to the recently used pan and whisk out the flavours from frying onion and meat. Pour the fluid in the pot together with the beer. Add bay leaves.

Let come to a boil and let simmer until the meat is tender, approximately 1 hour.

Serve with chopped parsley and sliced pickled gherkin. Enjoy!