Tag archives for appetizer

Sea buckthorn curd with raspberries

Photo: Jakob Fridholm/imagebank.sweden.se

 

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.

Roe marinated herring with crisp bread

Photo: Jakob Fridholm/imagebank.sweden.se

 

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.

Green peas and walnut dip, served on crisp bread

Photo: Jakob Fridholm/imagebank.sweden.se

 

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.

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

“Spring sandwich” with smoked turkey, creamy morels and spring onions

Photo: Jakob Fridholm/imagebank.sweden.se

 

“Spring sandwich” with smoked turkey, creamy morels and spring onions
Appetizer
10
 

Ingredients
Creamy morels:
  • 1½ liters (6 cups) of fresh morels, roughly chopped
  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • 4dl (1¾ cups) cream
  • 2 tablespoons lemon juice
  • salt
  • white pepper
Serving:
  • sourdough bread, fried in butter
  • slices of smoked turkey breast
  • 2 scallions, shredded

Instructions
Creamy morels:
  1. Heat the butter in a skillet and add the shallots.
  2. Fry the shallots without letting it to color, then add the morels so they get a nice browning.
  3. Add the cream and let it reduce.
  4. Season with salt, pepper and lemon juice.
Serving:
  1. Add the creamy morels on butter fried sourdough bread.
  2. Top with slices of smoked turkey breast and sliced scallions.

Seared scallops with asparagus cream and pickled fennel

Photo: Jakob Fridholm/imagebank.sweden.se

 

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.