Countdown to midsummer Part II – Poached cold salmon

Believe it or not, not all Swedes like herring. When we were kids the children always had hot dogs for midsummer and the grown-ups that didn’t like herring got cold roast beef and potato salad. Nowadays the guests who don’t like herring get treated better. Here is one really tasty dish to serve at midsummer.

Poached cold salmon

  • 800 g Salmon, without skin
  • 3 Shallots
  • 4 dl Tomato juice
  • 2 tbsp Honey
  • 2 tbsp Salt
  • 4 dl White wine
  • 1 Lemon, the juice
  • 1 dl Olive oil
  • fresh Dill

Cut the salmon in cubes 2×2 cm. Peel and slice the onions, put them in a sauté pan together with the tomato juice, the honey, the salt, the wine and the lemon juice. Let it come to a boil for a few minutes. Add the olive oil and the salmon cubes. immediately remove the sauté pan from the stove and leave the salmon to cool off.

Serve the salmon on a platter in its sauce and add fresh dill. We mostly eat our salmon with a really tasty bread.

Music: Listening to a traditional summer song by Evert Taube – Sjösala vals

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Countdown to midsummer part I – Warm matjesherring

We just realized it has been a while since we posted any Scandinavian dishes. This will now be changed. On Friday Midsummer is celebrated in Sweden so this week will be dedicated to Swedish food.

Midsummer eve is always on the Friday between 19-25th of June. Why we celebrate Midsummer depends on who you ask. Christians have their reasons and atheists their’s. Nowadays Midsummer is connected to dancing around the Midsummer pole, lots of food and lots of alcohol. It is one of the toughest evenings for the police and if you thought of invading Sweden, Midsummer day would definitely be the day to do it.

This is a food blog so cut the crap and get down to business. Four ingredients are on everyone’s tables at Midsummer; new Swedish potatoes, herring, strawberries and snaps. Not in that order, but this is what Swedes traditionally eat on Midsummer. Most people eat a lunch with focus on herring. Matjesherring is a must and this herring is not the same as the one produced in the Netherlands. Is is much spicier and if you live outside Sweden, you will get it at every IKEA-warehouse in the world.  In addition to matjesherring, different kind of marinated herring accompanied by fresh Swedish potatoes and loads of Snaps are served. In the afternoon you have coffee and strawberry cake. In the afternoon you often have different competitions but you never leave your beer out of sight. If you still stand when the hunger sets in again, most people light their grills.

We start paying homage to Midsummer with a herring dish.

Ingredients

  • 400 g matjesherring (Swedish version that is marinated in sugar, cinnamon, clove, allspice)
  • 100 g butter
  • 500 g fresh potatoes
  • 2 eggs
  • 1 red onion
  • dill

Boil the potatoes and the eggs. Cut the egg in small pieces. Chop the onion and the dill fine. Put the matjes in an aluminium foil and put in oven (100 ⁰ C) for 5 min. Melt the butter.

Serving: Put the matjes on a plate and poor the melted butter on top. Add egg, dill and onions. Serve with potatoes. Enjoy with a cold beer and a snaps.

Music: The most well known snaps song Helan går.