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
Mix all ingredients in a blender. Serve with some pumpernickel or crisp bread.
6 fillets of anchovy (Swedish style)
3 boiled egg
1 tbsp Kalles Kaviar (typical Swedish caviar that is not necessary)
1 dl creme fraiche
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 →
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
2 Egg yolks
2-3 dl Rape oil
1 tbsp Mustard
1 tbsp Vinegar
1 teaspoon Liquid smoke
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”
After eating a whole lot of Asian food, which we love, we decided to go crazy with the Scandinavian food this week.
100 g smoked Norwegian Salmon
500 g Saithe (or other fish)
Use a food processor and mix the fish together with the egg until the mixture has a good consistency. Add salt, pepper and chopped chives and stir everything together. Make four burgers out of the mixture. Fry the burgers in butter.
2-3 decilitre Sour cream
1 tbsp Mustard
100-200 g Shrimps
Pour the sour cream in a small bowl, add the chopped dill and the peeled and chopped shrimps. Flavor the sauce with mustard.
Serve the burgers with a tasty bread, for example Ciabatta or baguette, and add a slice of lemon for the burger. We also made a salad with cucumber, avocado and Romain lettuce with a nice mustard salad dressing.
Music: the cooking was accompanied by the Swedish band Kent and their record – Röd