Tag archives for dill

Crayfish: a very Swedish tradition

If you read my blog regularly, pay attention and have a good memory, you’ll know that I’m not big on traditions. I observe on or two, but there are few I can’t live without. One that I like (and one of the few Swedish ones at that) is the annual crayfish party. Read more » >>

Salmon pudding

Photo: Pål Allan/imagebank.sweden.se

 

Salmon pudding
Main course
4-6
 

Salmon pudding is based on the traditional Swedish housewife’s firm conviction that a good dinner provides an excellent basis for the next day’s lunch. With a little salmon, a little cream and a little potatoes, you can go a very long way. As usual in home cooking, it is possible to vary the ingredients, provided you control the amount of salt. Thus the salmon in the pudding may be boiled, cold-smoked or hot-smoked, since the basic rule is always that “you take what you have” at home. The main thing is to make sure that the result is delicious. Salmon pudding is traditionally eaten with melted butter. A little fresh lemon juice is a tasty alternative.
Ingredients
  • 400 g (14 oz) salt-cured salmon
  • 1½ kg (3¼ lb) unpeeled potatoes
  • 4 eggs
  • 300 ml (1½ cup) heavy whipping cream
  • 300 ml (1½ cup) milk
  • 2 onions
  • 1 large bunch of dill
  • salt, white pepper

Instructions
  1. Boil the potatoes, and peel them once they have cooled.
  2. If desired, presoak the slices of salmon in milk or water for a few hours to draw out the salt.
  3. Peel and slice the onion. Sauté it in a little butter until it softens, without browning.
  4. Grease an ovenproof baking dish, cover the bottom with potato slices, spreading half the onions on top and then half the salmon and chopped dill. Cover with a new layer of potato slices, then the rest of the onion, salmon and dill. Finish with a layer of potato slices.
  5. Beat together milk, cream and eggs plus salt and pepper.
  6. Pour this mixture on top of the salmon pudding and finish with a few pats of butter.
  7. Bake in oven (200°C/400°F) for 45–60 minutes, or until the pudding feels firm.
  8. Serve with melted butter.

The Perfect Weinerschnitzel; sort of

Of all the cities I have visited, Vienna ranks high on my list. A night at the Bristol hotel, a martini at Loos Bar, a wander round Julius Meinl food hall and a Wienerschnitzel at Figlmüller’s makes for a near-perfect weekend getaway. Read more » >>

Strawberries, Romance and a Leg of Lamb: the recipe for a perfect weekend

There is something rather indulgent about staying in a hotel in your own town. Either that or your house has burned down. For us, luckily, it was the former. This past weekend all four of our kids were away. For the first time in a long time we had the house to ourselves. So naturally, we packed up and left; for one night, at least. Friday night in a hotel in Stockholm, complete with fantastic food: perfect. Read more » >>

Poached cold salmon with dill mayonnaise

Photo: Per-Erik Berglund/imagebank.sweden.se

 

Poached cold salmon with dill mayonnaise
Main
6
 

Poached cold salmon is a Swedish Midsummer classic, served with a dollop of mayonnaise and the year’s first new potatoes boiled in dill.
Ingredients
  • 1.2 kg (2½ lb) salmon filets with skin
Marinade:
  • 3 liters (3 qt) water
  • 100 ml (½ cup) white wine vinegar
  • 2 tbs salt
  • 5 white peppercorns
  • 5 whole allspice
  • 2 bay leaves
  • 1 onion
  • 1 carrot
  • ½ leek
Dill mayonnaise:
  • 1 egg yolk
  • 1 tbs Dijon mustard
  • 1 tbs good vinegar
  • salt, white pepper
  • 200 ml (1 cup) canola oil
  • 100 ml (½ cup) sour cream or crème fraiche
  • 1 bunch of dill

Instructions
Poached salmon:
  1. Clean the salmon filets and remove any remaining bones with tweezers.
  2. Cut the salmon into six equally large pieces and place them in a baking dish or pan with high edges, about a centimeter (½ in) apart. Sprinkle a little salt over them.
  3. Clean and cut the vegetables into slices.
  4. Place all marinade ingredients in a saucepan and boil for 10 minutes.
  5. Pour the boiling marinade over the salmon, covering the fish under at least 1 cm (½ in). Then cover the baking dish with plastic film or wax paper and let it stand and slowly cool.
Dill mayonnaise:
  1. Place an egg yolk, mustard and vinegar plus salt and pepper in a bowl.
  2. Beat with an electric egg beater and add the oil in a thin stream while continuing to beat. Then mix the mayonnaise with sour cream or crème fraiche and finely chopped dill.
  3. Taste and, if necessary, add more mustard and spices.