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Archive for Appetizers

Sea buckthorn curd with raspberries

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Sea buckthorn curd with raspberries
: 
: Dessert, Pastry
: 10
 

Ingredients
  • 1dl (½ cup) Sea buckthorn purée
  • 3 eggs
  • 120g (4¼ oz) sugar
  • 150g (5¼ oz) butter

Instructions
  1. Bring the purée, sugar and egg to the boil during constant whisking.
  2. Pour in a blender and blend with the butter and chill.
  3. Serve in a mini tartelette pastry and top with fresh raspberries.

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Swedish recipes

July 10, 2012

Roe marinated herring with crisp bread

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Roe marinated herring with crisp bread
: 
: Appetizer
: 10
 

Ingredients
  • 400-500 g herring fillet, skin off.
Brine:
  • ½dl (¼ cup) distilled vinegar (12%)
  • 4dl (1¾ cups) water
  • 1 tablespoon salt
  • 2 tablespoons granulated sugar
Marinade:
  • 3 shallots, finely chopped
  • about 1dl (½ cup) vendace roe
  • 2dl (1 cup) sour cream
  • 4 tablespoons mayonnaise
  • 2-3 drops Worcester sauce
  • 2 tablespoons dry sherry
  • a squeeze of lemon
  • salt and pepper
Garnish:
  • roe
  • chives, chopped
  • dill sprigs

Instructions
Day 1, Brine:
  1. Stir together the ingredients for the brine in a bowl.
  2. Mix in the herring and set the bowl cold for 12 hours until the fillets are white throughout, but not hard.
Day 2, Marinade:
  1. Mix the shallots with the rest of the marinade ingredients.
  2. Let herring drain in a colander, pat it dry with some paper and put it in the marinade.
  3. Turn a few times so the marinade covers everything.
  4. The herring is ready after 3-4 hours in the fridge, but preferably wait one day.
Garnish:
  1. Serve with crisp bread and garnish with roe, chopped chives and dill sprigs.

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Swedish recipes

June 4, 2012

Green peas and walnut dip, served on crisp bread

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Green peas and walnut dip, served on crisp bread
: 
: Appetizer
: 10
 

Ingredients
  • 600g (1¼ lbs) green peas
  • 1-2dl (½-1 cup) sour cream
  • 1dl (½ cup) chopped walnuts
  • 1 lemon or lime, zest
  • a small bunch of fresh coriander
  • crisp bread

Instructions
  1. Cook the green peas soft and let cool.
  2. Mix the peas with the sour cream in a food processor and add the chopped walnuts.
  3. Season with salt, pepper, lime or lemon zest and finely chopped fresh coriander.
  4. Serve on small pieces of crisp bread.

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This appetizer was created by Sweden’s minister for trade, Ewa Björling.

Swedish recipes

May 20, 2012

Seared scallops with asparagus cream and pickled fennel

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Seared scallops with asparagus cream and pickled fennel
: 
: Appetizer, starter
: 10
 

Ingredients
Seared scallops:
  • 10 scallops
  • salt
  • pepper
  • butter
Asparagus cream:
  • 1kg (2,2 lbs) green asparagus
  • 200g (7 oz) green peas
  • 2 banana shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 1dl (½ cup) white wine
  • 2dl (1 cup) cream
  • 3 tablespoons sour cream
  • lemon juice
  • salt
  • white pepper
Sour fennel:
  • 1 fennel
  • 1dl (½ cup) lemon juice
  • 1dl (½ cup) sugar
  • 2 teaspoons salt
  • 3dl (1½ cup) water
  • 1 bay leaf
  • 1 teaspoon whole white peppercorns
Serving:
  • dill, picked
  • sea salt

Instructions
Seared scallops:
  1. Season the scallops with salt and pepper.
  2. Sear scallops in butter in a hot skillet, turning once, until golden brown and just cooked through, about 5 minutes total. Let rest a minute.
  3. Cut into thin slices.
Asparagus cream:
  1. Boil the asparagus soft in salted water and cool in ice water.
  2. Boil wine with onions and garlic. Add the cream and bring it to a quick boil.
  3. Mix asparagus with the peas.
  4. Add the hot cream. Strain through a fine sieve.
  5. Season with sour cream, lemon juice, salt and pepper.
  6. Pour into a piping bag.
Sour fennel:
  1. Slice fennel thinly and allow to soak in cold water.
  2. Mix remaining ingredients to a syrup.
  3. Add the fennel and let it pickle in the syrup for at least 30 minutes.
Serving:
  1. Arrange as shown with picked dill and some sea salt on top.

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Swedish recipes

April 8, 2012

Fresh shrimps with a dill and wood sorrel flavored pesto

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Fresh shrimps with a dill and wood sorrel flavored pesto
: 
: Appetizer
: 10
 

Ingredients
  • 1 liter (2 pints) of fresh shrimps, peeled
Pesto:
  • 15g (½ oz) parsley
  • 15g (½ oz) dill
  • 20g (¾ oz) wood sorrel
  • 120g (4¼ oz) sunflower seeds, toasted
  • 200g (7 oz) Västerbotten cheese or other ripe hard cheese, grated
  • canola oil
  • 1 lemon, juice and zest

Instructions
Pesto:
  1. Mix sunflower seeds with the herbs in a mixer. Add canola oil and mix to desired consistency. Mix in the grated cheese. Season to taste with lemon, salt and pepper.
Presentation:
  1. Turn in the shrimps and serve on crisp bread. Garnish with wood sorrel.

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The Wood sorrel is very common in Swedish forests and their leaves are edible, with a sourish and fresh taste.

Swedish recipes

March 27, 2012