Raggmunk is the name for a Swedish potato pancake. The pancakes are fried in butter and served with fried pork and lingonberries. They cannot be made using new potatoes, since potatoes that are harvested in early summer do not contain enough starch to hold the pancake together.
90 g (3 ¼ oz) wheat flour
300 ml (1½ cup) milk
2 tsp salt
800 g (28 oz) potatoes
50 g (2 oz) butter
400–500 g (14–18 oz) salt pork
raw stirred lingonberries
Make a pancake batter using the egg, flour and milk. Add salt.
Peel the potatoes and grate them.
Mix in, then fry small patties of the potato pancake batter in butter until golden brown on both sides.
Kroppkakor is Swedish for filled potato dumplings. Potatoes have been the staff of life in Sweden during the past few centuries. Despite a variety of local names, potato dumplings are eaten throughout the country.
10 medium-sized potatoes
2–3 egg yolks
150–189 g (5–6½ oz) wheat flour
1 tsp salt
200 g (7 oz) salt pork
2 tsp cracked allspice
Peel and boil the potatoes. Mash them and mix with the egg yolks and salt. Let the purée cool, then mix in the flour.
Knead the dough thoroughly and shape into a roll.
Chop the pork into small cubes and dice the onion. Fry the pork quickly with the onion and mix with the allspice.
Cut the potato roll into inch-thick slices, make a depression in the center of each slice and fill it with the pork mixture.
Flatten each dumpling so the pork mixture is in the middle and roll into a smooth, even ball.
Boil the dumplings slowly in a pot of lightly salted water without a lid for 5–6 minutes after the dumplings rise to the surface.
Serve with lingonberries and melted butter.
The dumplings can also be cut in half and fried in butter.
New potatoes with pickled lemon, smoked bacon and whitefish roe
: Paul Svensson
This dish was created by top Swedish chef Paul Svensson. Paul Svensson is known for his work as creative leader at the Michelin-starred restaurants Fredsgatan 12 and Bon Lloc in Stockholm. Svensson also represented Sweden in the most prestigious chef competition in the world, the Bocuse d’Or, in 2003, where he came in fifth place.
400g (14 oz) smoked bacon
1,5kg (3, 3 lb) new potatoes
50g (1¾ oz) butter
2 bunch dill sprigs
2dl (1 cup) sour cream
1dl (½ cup) brown butter
1 teaspoon salt
2 teaspoons sugar
200g (7 oz) of whitefish roe
4 sprigs of dill, picked
8 tablespoons chives, finely cut
milk for dilution
Place bacon in a baking pan, pour in 4dl (2 cups) water and cover with aluminum foil.
Bake in oven at 150°C/300°F for 3 hours. Remove and let cool.
Cut into small cubes, about 1×1 cm. Fry crisp before serving.
Peel the new potatoes and boil in salted water with 50g (1¾ oz) of butter and a huge bunch of dill.
Drain and set aside ⅓ of the potatoes, mix the rest with sour cream and brown butter.
Season with salt and add a little milk if necessary for looser texture.
Fill the siphon bottle and put in 2 cartridges, store in some warm water.
Peel the lemons, only the yellow zest, finely chop.
Peel off the white of the lemons and slice up the lemon flesh. Cut into small cubes.
Mix pulp and lemon zest with 1 teaspoon salt and 2 teaspoons sugar.
Cut the boiled potatoes into halves and mix with bacon and pickled lemon.
Serve as a ring on the plate; fill up the middle with new potatoes cream from the siphon, top with roe, dill, picked and finely chopped chives.
Green asparagus with air-dried ham, goat cheese mousse and wild garlic
: Gustav Trägårdh
This starter was created by top Swedish chef Gustav Trägårdh. Gustav Trägårdh was nominated Swedish chef of the year in 2010 and is head chef at the legendary seafood restaurant Sjömagasinet in Gothenburg.
20 thick asparagus, peeled
20 slices air-dried ham
100g (3½ oz) wild garlic
1 clove garlic
2 tablespoons honey mustard
2dl (1 cup) cream
50ml (¼ cup) milk
200g (7 oz) good goat cheese
salt and pepper
1 teaspoon gelespesa/xantana
Warm up all ingredients for the mousse in a saucepan, and mix it completely smooth.
Cool and fill up the siphon.
Charge with two cartridges, shake! Serve at room temperature.
Cook the asparagus al dente in salted water.
Roast the wild garlic very quickly, in a splash of oil, in a saucepan. Season with salt and pepper.
Roll the air-dreid ham and siphon the mousse into the rolls.
Serve immediately with the asparagus cut in slices and the wild garlic on the side!
…is a British writer and editor who moved to Sweden in 2001. A former chef turned food and travel writer, he loves everything about food, but particularly the raw ingredients themselves. When not cooking, eating or thinking about food, he can often be found hanging around in butchers shops, fishmongers and grocery stores; a hobby he can pursue for hours on end. He hopes that writing this blog will take up so much time that it halves his food shopping bills.