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Tag archives for chives

New potatoes with pickled lemon, smoked bacon and whitefish roe

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Photo: Jakob Fridholm/imagebank.sweden.se

 

New potatoes with pickled lemon, smoked bacon and whitefish roe
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Recipe type: Main
Author: Paul Svensson
Serves: 10
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.
Ingredients
  • 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
  • 2 lemons
  • 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
  • salt
Instructions
Bacon:
  1. Place bacon in a baking pan, pour in 4dl (2 cups) water and cover with aluminum foil.
  2. Bake in oven at 150°C/300°F for 3 hours. Remove and let cool.
  3. Cut into small cubes, about 1×1 cm. Fry crisp before serving.
Potatoes:
  1. Peel the new potatoes and boil in salted water with 50g (1¾ oz) of butter and a huge bunch of dill.
  2. Drain and set aside 1/3 of the potatoes, mix the rest with sour cream and brown butter.
  3. Season with salt and add a little milk if necessary for looser texture.
  4. Fill the siphon bottle and put in 2 cartridges, store in some warm water.
Pickled lemon:
  1. Peel the lemons, only the yellow zest, finely chop.
  2. Peel off the white of the lemons and slice up the lemon flesh. Cut into small cubes.
  3. Mix pulp and lemon zest with 1 teaspoon salt and 2 teaspoons sugar.
Presentation:
  1. Cut the boiled potatoes into halves and mix with bacon and pickled lemon.
  2. 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.
 
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The dish is presented on the dinnerware Sundborn from Rörstrand, named after the home of Sweden’s popular 19th century artist Carl Larsson and created by Pia Rönndahl.

Swedish recipes

May 14, 2012

Caviar, bones and no photocopiers: a very Swedish office party

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I recently started a new job. What I do is not important at this juncture; partly because it has no connection with my blog, partly because I’m not really sure myself (just don’t tell my boss that). What is important is that I received the crucial call last week: my first invite to a company party. Read more » >>

Rob Hincks - Food

April 24, 2012

Breakfast sandwiches

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Breakfast sandwiches
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Recipe type: Breakfast
Author: Sofia Horlund & Nadia Nygren, Grythytte akademi
Serves: 2
The Swedish breakfast is usually served cold and is a combination of sandwiches and yoghurt with some sort of flakes or muesli, and to that you drink juice, chocolate, coffee or tea. The tradition of serving cereal in milk or soured milk is quite new, even though it was previously common practice to break down flatbread or crisp bread in soured milk. Porridge has been a breakfast food for thousands of years and is still a living tradition.
Ingredients
  • Sausage sandwich:
  • 2 slices sourdough bread
  • 2 tablespoons butter
  • 4 slices of Falun sausage, fried
  • watercress, picked
  • Egg sandwich:
  • 2 eggs, cooked and sliced
  • 2 slices sourdough bread
  • 2 tablespoons butter
  • cchives, finely chopped
  • sea salt
  • black pepper, coarsely ground
Instructions
 
 
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You can read more on the Falun sausage (Falukorv) on Wikipedia.

Swedish recipes

March 18, 2012

Västerbotten cheese cream with Almond potato chips

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Photo: Jakob Fridholm/imagebank.sweden.se
 

 

Västerbotten cheese cream with Almond potato chips
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Recipe type: Appetizer
Author: Restaurangakademin Stockholm
Serves: 10
Ingredients
  • 2 dl (1 cup) cream cheese
  • 100 g (3½ oz) grated aged Västerbotten cheese
  • salt
  • 3-4 small almond potatoes
  • Kalix roe
  • chives
  • red onion
Instructions
Västerbotten cheese cream:
  1. Blend all the ingredients in a food processer into a smooth cream.
Almond potato chips:
  1. Slice the potatoes thin with skin still on, on a ”mandoline” or a slice machine. Put on a silicate sheet, salt and spray with olive oil, cover with another sheet. Bake in oven at 150°C/300°F for about 10 min.
Presentation:
  1. Garnish with Kalix roe, chopped chives and red onion.
 
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Swedish recipes

February 29, 2012

”Gubbröra” on dill-pickled herring

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Photo: Jakob Fridholm/imagebank.sweden.se

 

”Gubbröra” on dill-pickled herring with chopped country eggs, mayonnaise and new potatoes on handmade crisp bread
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Recipe type: Starter
Author: Gustav Trägårdh
Serves: 10
Gubbröra is an egg-anchovy salad whose colorful Swedish name means “old man’s mix.”
Ingredients
  • 500 g (1 lb) dill herring
  • 10 hard-boiled country eggs
  • 2 dl (1 cup) mayonnaise
  • 2 red onions, finely chopped
  • 1 bunch of chives, finely chopped
  • 1 bunch of dill, finely chopped
  • 1 dl (½ cup) crème fraiche
  • 20 small new potatoes
  • 30 pcs handmade crisp bread
Instructions
  1. Chop the dill herring and the hard-boiled eggs into small cubes.
  2. Finely chop the red onions, chives and dill.
  3. Place the chopped herring, eggs, onions, chives and dill in a bowl.
  4. Mix them together with the mayonnaise.
  5. Boil the new potatoes, let them cool and then slice them.
  6. Add the slices of new potato on top of the crisp bread. Top it with ”gubbröra” and garnish with dill and a little crème fraiche.
 
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The dish is presented on the cutting board Picknick Dill from textile producer Almedahls, founded in 1846. The design for Picknick Dill was created by Marianne Westman in the 1950s.

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.

Swedish recipes

January 18, 2012