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Tag archives for crisp bread

Fresh shrimps with a dill and wood sorrel flavored pesto

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Fresh shrimps with a dill and wood sorrel flavored pesto
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Recipe type: Appetizer
Author: Nadia Nygren, Grythytte akademi
Serves: 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

Rye crisp bread, with pumpkin seeds and sea salt.

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Rye crisp bread, with pumpkin seeds and sea salt
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Recipe type: Baking
Author: Sofia Hortlund, Grythytte akademi
Serves: 15
Ingredients
  • 12.5g (½ oz) of fresh yeast
  • 1dl (½ cup) water
  • 1/4 teaspoon salt
  • 2 tablespoons melted, cooled butter
  • 1½dl (2/3 cup) coarse rye flour
  • 1dl (½ cup) wheat flour
  • Oven: 250-275°C/480-525°F
Instructions
  1. Crumble the yeast in lukewarm water.
  2. Add butter and salt.
  3. Stir in the flour and work the dough heavily, a food processor greatly facilitates the work.
  4. Shape into two buns, roll them in rye flour and roll out thin.
  5. Place on a baking sheet and prick holes with a fork.
  6. Cut “breaks” with a sharp knife or a pizza roll.
  7. Top with pumpkin seeds and sea salt.
  8. Bake in oven for 5-7 minutes.
  9. Let the bread cool on the baking plate.
 
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Swedish recipes

January 21, 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

Smoked reindeer heart on flat bread with blue cheese

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Photo: Jakob Fridholm/imagebank.sweden.se

 

Smoked reindeer heart on flat bread with blue cheese
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Recipe type: Appetizer
Author: Sofia Hortlund, Grythytte akademi
Serves: 10
Ingredients
  • 300g (10½ oz) smoked reindeer heart, cut thinly
  • 200g (7 oz) of blue cheese
  • 10 pieces of flatbread
Instructions
  1. Fry reindeer heart quickly.
  2. Place on flat bread/crisp bread.
  3. Top with blue cheese.
 
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Swedish recipes

January 9, 2012

Seared scallops with vendace roe, horseradish and garden cress

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Photo: www.znapshot.se / Per Erik Berglund

 

Seared scallops with vendace roe, horseradish and garden cress
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Recipe type: Appetizer
Author: Swedish national culinary team
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
A good-looking dish with a deluxe feel. Sear the scallops a couple of hours in advance and put it all together shortly before party time.
Ingredients
  • Scallops:
  • 4 scallops, muscle removed
  • 1 tablespoon neutral canola/rapeseed oil
  • salt
  • black pepper
  • Assembly:
  • 50g (1¾ oz) Kalix Löjrom (vendace roe)
  • 1/4 lemon, for juice
  • 3cm (1 inch) horseradish, peeled
  • 1 eschallot, very finely chopped
  • garden cress
  • Presentation:
  • 4 pieces Husåruta (4 cm/1,5 inch) thin crispbread
Instructions
Scallops:
  1. Season the scallops with salt and black pepper.
  2. Sear in canola/rapeseed oil in a very hot frying pan — about 35 seconds each side, or until they brown.
  3. Remove from the pan and allow to cool completely.
Assembly:
  1. Slice each scallop to make two thinner discs.
  2. Spoon small mounds of roe on each disc.
  3. Press lemon juice and grate horseradish over the scallops.
  4. Sprinkle with chopped onion and scissor cress over. Place each one on crispbread.
Presentation:
  1. Serve from a platter.
 
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Swedish recipes

December 7, 2011