Tag archives for fish

Salmon pudding

Photo: Pål Allan/imagebank.sweden.se


Salmon pudding
Main course

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.
  • 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

  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.

Marinated fried Baltic herring

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


Marinated fried Baltic herring

Fried Baltic herring is one of hundreds of recipes based on the smaller-sized eastern relative of the North Sea herring. Swedes often say that Baltic herring is better the fatter it is, but the truth is perhaps that all Baltic herring tastes good. Some people prefer to fry the filets laid together with parsley between them. Others want the backbone to stay in. But no one talks about frying Baltic herring in anything but butter.
Fried herring:
  • 1 kg (2¼ lb) Baltic herring filet
  • coarse rye flour
  • salt, white pepper
  • butter
  • 350 g (12 oz) sugar
  • 300 ml (1½ cup) distilled white vinegar (12% alcohol)
  • 600 ml (3 cups) water
  • 2 tbs whole allspice
  • 2–4 bay leaves
  • 2 red onions

  1. Place the Baltic herring filets skin side down on a cutting board or similar surface.
  2. Salt them and give them a few turns from the white pepper mill, then put together the filets in pairs.
  3. Roll the filets in coarse rye flour and fry them in butter until golden brown on both sides.
  4. Mix all the marinade ingredients and boil for a few minutes in a pot.
  5. Place the finished fried Baltic herring filets, while still warm, on top of each other in a deep bowl or dish.
  6. Pour the warm marinade over them. Let stand until cool.
  7. Peel the red onion, divide it in two, slice it thin and sprinkle on top.

Roe marinated herring with crisp bread

Photo: Jakob Fridholm/imagebank.sweden.se


Roe marinated herring with crisp bread

  • 400-500 g herring fillet, skin off.
  • ½dl (¼ cup) distilled vinegar (12%)
  • 4dl (1¾ cups) water
  • 1 tablespoon salt
  • 2 tablespoons granulated sugar
  • 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
  • roe
  • chives, chopped
  • dill sprigs

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.
  1. Serve with crisp bread and garnish with roe, chopped chives and dill sprigs.

For Those About to Shop

With four kids and one wife to cook for I hold my hands up and admit: some days I only find the time run into my local supermarket and pick up a tin (yes, a tin folks) of Soldatens Ärtsoppa. Soldier’s pea soup: a Swedish classic that, I’m guessing, they used to give to soldiers. But sometimes (a little too often if you ask my bank balance) I find the time to go on a little food safari. For those of you curious enough to read on, here’s my guide to the best of Swedish food shopping in Stockholm. No, really, read on. You never know when you might find yourself food shopping in Stockholm. Seriously. Read more » >>

Grilled mackerel with a nettle- and spinach compote and chopped egg

Photo: Jakob Fridholm/imagebank.sweden.se


Grilled mackerel with nettle- and spinach compote and chopped egg

Grilled mackerel:
  • 1.2 kg (2½lbs) mackerel fillet
  • butter
Nettle- and spinach compote:
  • 2 shallots, peeled and finely chopped
  • ½ leek, sliced
  • 4dl (1¾ cups) nettles, parboiled, cooked
  • 2dl (1 cup) fresh spinach
  • 6dl (2½ cups) whipping cream
  • salt
  • pepper
  • 1 lemon, juice and zest
  • 4 hard-boiled eggs, coarsely chopped
  • lemon wedges
  • chives, finely chopped

Nettle- and spinach compote:
  1. Fry the shallots and leeks in a skillet with butter.
  2. Add the nettles and spinach and sweat out the water.
  3. Add cream and season with pepper, salt and lemon juice and zest.
Grilled mackerel:
  1. Preheat a grill to a medium-high heat.
  2. Season the mackerel fillets with salt and pepper.
  3. Place under the grill, skin side up, for five minutes. After five minutes turn them over to brown the meat which will be nearly cooked by now and should only need a minute or two. Set aside to rest.
  1. Serve the mackerel alongside the nettles mix. Garnish with chopped egg and chives.