Archive for Swedish recipes

The recipes here were specially created in 2011 for the Swedish embassies around the world together with some of Sweden’s best chefs. All recipes and pictures are copyright free and for you to use when you wish to expose Swedish food abroad. You can find and download the image you want at Image Bank Sweden.

Cloudberry soufflé

Photo: Johan Jeppsson

 

Cloudberry soufflé
Dessert
4
 

The sub-Arctic cloudberry can withstand cold temperatures down to well below –40°F (–40°C) and thrives in bogs, marshes and wet meadows as it needs humidity. They grow all over Sweden, but are more common in the north. Despite the fact that cloudberries are very healthy — rich in omega-3 fatty acids, vitamins and antioxidants — the recipe below is nevertheless a delicious treat after a nice meal.
Ingredients
  • juice of 1 lime
  • 2 teaspoons water
  • 1dl (3½ oz) sugar
  • 1 vanilla pod
  • 5 egg whites
  • 1dl (3 oz) cloudberries
  • 4 soufflé ramekins
  • butter and sugar for the ramekins

Instructions
  1. Heat the oven to 390°F/200°C.
  2. Mix lime juice, water and sugar in a saucepan. Cut the vanilla pod lengthwise and scrape the seeds into the saucepan. Bring to the boil, and boil until the sugar has melted. Then pass the mix through a sieve.
  3. Whisk the egg whites until stiff, using a mixer. Add the sugar syrup carefully while still whisking. Keep whisking for around 5 minutes.
  4. Slowly add the cloudberries. Be sure to save some for garnish.
  5. Brush the soufflé ramekins—ovenproof coffee cups may be used—with some melted butter and coat them with sugar. Ladle the mix into the ramekins and bake in the oven for 7 minutes.
  6. Garnish with cloudberries.

Notes
If you are not lucky enough to be in cloudberry land, you can also use the ubiquitous raspberry.

The recipe was created by Marcus Samuelsson. Marcus Samuelsson was born in Addis Ababa in Ethiopia in 1970, and adopted by Swedish parents at the age of three. Set on becoming a chef early on in life, Samuelsson had his breakthrough as chef for well-reputed New York restaurant Aquavit in the mid-1990s with his Scandinavian cooking.

Today, he is involved in several restaurants, among them the Swedish Aquavit restaurant in Stockholm, is a guest professor at Umeå University School of Restaurant and Culinary Arts, and has written several inspiring cook books. Samuelsson was also chosen as guest chef for US President Barack Obama’s first official state dinner.

Chocolate balls with coconut

Photo: Jakob Fridholm/imagebank.sweden.se

 

Chocolate balls with coconut
Pastry
10
 

Ingredients
  • 150g (5¼ oz) butter at room temperature
  • 2dl (1 cup) sugar
  • 1½ teaspoons vanilla sugar
  • 3½dl (1½ cups) rolled oats
  • 4 tablespoons cocoa powder
  • 3 tablespoons cold brewed coffee
  • 2dl (1 cup) shredded coconut

Instructions
  1. Mix all the ingredients together except the coconut.
  2. Roll into balls and then roll the balls in the coconut.
  3. Chill in the fridge before serving.

Salmon pudding

Photo: Pål Allan/imagebank.sweden.se

 

Salmon pudding
Main course
4-6
 

Salmon pudding is based on the traditional Swedish housewife’s firm conviction that a good dinner provides an excellent basis for the next day’s lunch. With a little salmon, a little cream and a little potatoes, you can go a very long way. As usual in home cooking, it is possible to vary the ingredients, provided you control the amount of salt. Thus the salmon in the pudding may be boiled, cold-smoked or hot-smoked, since the basic rule is always that “you take what you have” at home. The main thing is to make sure that the result is delicious. Salmon pudding is traditionally eaten with melted butter. A little fresh lemon juice is a tasty alternative.
Ingredients
  • 400 g (14 oz) salt-cured salmon
  • 1½ kg (3¼ lb) unpeeled potatoes
  • 4 eggs
  • 300 ml (1½ cup) heavy whipping cream
  • 300 ml (1½ cup) milk
  • 2 onions
  • 1 large bunch of dill
  • salt, white pepper

Instructions
  1. Boil the potatoes, and peel them once they have cooled.
  2. If desired, presoak the slices of salmon in milk or water for a few hours to draw out the salt.
  3. Peel and slice the onion. Sauté it in a little butter until it softens, without browning.
  4. Grease an ovenproof baking dish, cover the bottom with potato slices, spreading half the onions on top and then half the salmon and chopped dill. Cover with a new layer of potato slices, then the rest of the onion, salmon and dill. Finish with a layer of potato slices.
  5. Beat together milk, cream and eggs plus salt and pepper.
  6. Pour this mixture on top of the salmon pudding and finish with a few pats of butter.
  7. Bake in oven (200°C/400°F) for 45–60 minutes, or until the pudding feels firm.
  8. Serve with melted butter.

Melon salad with raspberries and melon sorbet

Photo: Jakob Fridholm/imagebank.sweden.se

 

Melon salad with raspberries and melon sorbet
Dessert
10
 

Ingredients
Melon salad:
  • 1 honeydew melon
  • 1 Galia melon
  • 30-40 fresh raspberries
  • 1dl (½ cup= dry frozen raspberries
Melon sorbet:
  • 1kg (2,2 lbs) mixed melon flesh of galia och honeydew
  • 2dl (1 cup) raw sugar
  • juice of 1 lemon
  • 4 tablespoons melon liqeour

Instructions
Melon salad:
  1. Scoop with a melon baller melon balls out of the honeydew and Galia melon.
  2. Save the excess meat.
Melon sorbet:
  1. Blend all the ingredients and run it in the ice cream mashine.
Presentation:
  1. Serve with the fresh and dry frozen raspberries. Garnish with white chocolate and caramellized pecan nuts.

Pickled herring with bean and potato salad

Photo: Johan Jeppsson

 

Pickled herring with bean and potato salad
Main course
4
 

Having served as staple food in Sweden for centuries, even millennia, herring still has a central place on our smorgasbord. Most Swedes cannot imagine Midsummer or Christmas celebrations without it. And it is still usually served the old, pickled way. This is a recipe for the more Baltic-style herring, which is first fried then pickled, served with new accessories.
Ingredients
  • 4 fillets of fried pickled herring
  • 1dl (3½ oz) large white beans, soaked overnight and boiled, or canned
  • 8 potatoes, boiled and cut into pieces
  • 2 small onions, chopped
  • 3 cloves of garlic, sliced
  • 2 tablespoons almond, blanched and chopped
  • 3 spring onions, chopped
  • juice of 1½ lemon
  • 3 tablespoons ground sumac
  • 4 tablespoons dill, chopped
  • 3 tablespoons olive oil
  • butter
  • chili, salt and pepper

Instructions
  1. Fry the almond in butter together with the onions and the garlic. When browned, add sumac (a Middle Eastern spice with a lemony flavor) and stir.
  2. Mix the beans and potatoes with lemon juice and olive oil. Season with chili, salt and pepper. Slowly stir in spring onions, dill and the almonds. Mix carefully and season again.
  3. Serve the spicy salad with fried pickled herring. Top off with a sprig of dill.

Notes
In Sweden, fried pickled herring can be bought in many supermarkets, but here is a quick guide to how you can prepare it yourself: 1. Roll fresh, cleaned herring in rye flour, salt and white pepper, and fry it in butter. 2. Mix one part distilled white vinegar (12%), two parts sugar and three parts water in a pot, and boil for a few minutes together with some sliced onion and carrot and a teaspoon of whole allspice. 3. Pickle the fried fish in the cooled sauce.

The recipe was created by Marcus Samuelsson. Marcus Samuelsson was born in Addis Ababa in Ethiopia in 1970, and adopted by Swedish parents at the age of three. Set on becoming a chef early on in life, Samuelsson had his breakthrough as chef for well-reputed New York restaurant Aquavit in the mid-1990s with his Scandinavian cooking.

Today, he is involved in several restaurants, among them the Swedish Aquavit restaurant in Stockholm, is a guest professor at Umeå University School of Restaurant and Culinary Arts, and has written several inspiring cook books. Samuelsson was also chosen as guest chef for US President Barack Obama’s first official state dinner.