A Swedish crayfish party #2

In the autumn it is time for crayfish parties all over Sweden. We had excellent timing this year and had already planned an autumn journey to Sweden to attend a wedding and visit friends and family. If you don’t get a hold of fresh crayfish you can always but frozen at IKEA all over the world.

This is a crayfish party according to the Schmidts!

Crayfish liquor (enough for 4 kg crayfish)

• 2 Onions, cut in large pieces
• 4 l Water
• 1 l Beer, lager
• 1 dl Salt
• 2 tbsp Sugar
• 10-15 heads of Dill

Blend all the ingredients together, except for the heads of dill. Make sure that the salt and the sugar dissolve. Then put the crayfish and the heads of dill in layers and pour the fluid over. Let draw for at least an hour.

Homemade Västerbotten cheese pie with chanterelle

You need to eat a lot of crayfish to get full. All snaps make it hard to survive the evening without having something satisfying. This delicious pie help you overcome the evening.

Pie pastry

• 3,5 dl Wheat flour
• 150 g Butter
• 2 tbsp Water
• 1/2 teaspoon Salt

Pie filling

• 4 Egg yolks
• 2 dl Milk
• 2 dl Cream
• 300 g Västerbotten cheese, grated
• 200 g Chanterelle
• 1 small Onion, chopped
• Butter
• Salt
• Pepper
• Nutmeg

Start with the pastry, mix butter and flour together. Use an electric mixer if you have one. Add water and salt. Press out the pastry in a pie dish and let it rest in the fridge for about 30 minutes.

In the meantime, fry the chanterelle and the onion in butter. Whisk the egg yolks, milk, cream and the spices together, grate the cheese. Fill your pie dish with the chanterelle and onion, pour over the milk mixture and finally sprinkle the cheese on top.

Bake in oven at 200 degrees Celsius, for 35-40 minutes.

Lysholms Linie Aquavit

Besides beer we also have a snaps or two to our crayfish. A very popular snaps is the Norwegian Linie Aquavit. 1805 the Norwegians sent a ship with snaps, stored in barrels, to Australia. Unfortunately the company that were receiving the snaps faced bankruptcy and the snaps were sent back to Norway. When it returned the Norwegians thought that the snaps tasted even better than before and from 1842 the Lysholms Linie Aquavit always passes the equator (the line) in a ships before it is filled into bottles and sold.

Music: The crayfish party were accompanied by our own horse and raucous voices, singing Swedish snappsvisor (snaps songs).

Pickled gherkins

We haven’t been able to find pickled gherkins in Berlin. Salt pickled gherkins that is. What is a hamburger without pickled gherkin or your liver paste sandwich for breakfast for that matter?

We have to make our own and now it is the season for tiny cucumbers that we bought from the Farmers Market on Kollwitz Platz in Prenzlauer Berg.

• 1 kilo tiny Cucumbers
• 1 liter Water
• 4 tbsp Salt
• 2 teaspoons Sugar
• 2 1/2 tbsp Vinegar essence
• 2-3 heads of Dill
• 4 centimetres of Horseradish
• 2-3 centimetres of fresh Ginger
• 4-5 Black peppercorns

Scrub the cucumbers clean and prick tiny holes in them, so that they better absorb the flavours. Stir water, salt, sugar and vinegar essence together so that the salt and the sugar dissolves. Let it rest for a couple of minutes.

In the meantime slice the horseradish and the ginger in 0,5 centimetre slices.

Use a big jar, preferably a glass jar, or whatever you prefer. Put cucumbers, slices of ginger, slices of horseradish, the dill heads and the black peppercorns in layers. Pour the liquid carefully.

Let your pickled gherkins draw for a few days before you eat them.