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Tag archives for horseradish

Seared scallops with vendace roe, horseradish and garden cress

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Photo: www.znapshot.se / Per Erik Berglund

 

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Seared scallops with vendace roe, horseradish and garden cress
: 
: Appetizer
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: 
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: 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)
  • ¼ 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

Råraka with Kalix Löjrom

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Photo: www.znapshot.se / Per Erik Berglund

 

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Råraka (Swedish hash brown) with Kalix Löjrom and horseradish sour cream
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: Starter
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: 
: 

: 4
 

An excellent starter. Brown butter gives the traditional råraka a taste upgrade.
Ingredients
Råraka:
  • 2 baking potatoes
  • 1 teaspoon salt
  • white pepper to taste
  • 50g (1¾ oz) butter
Accessories:
  • 200g (7 oz) Kalix Löjrom (vendace roe)
  • 2dl (1 cup) sour cream, drained overnight in a coffee filter or cheesecloth
  • 1dm (4 inches) fresh horseradish, peeled and wrapped in damp paper
  • 1 red onion, finely chopped
  • 1 bunch dill, in small sprays
  • 1 lemon, for zest
  • sea salt
  • black pepper

Instructions
Råraka:
  1. Grate the potatoes on the thickest side of a hand grater.
  2. Add salt and pepper and massage the potato.
  3. Heat a frying pan. Toss in a little butter and then a spoonful of the potato.
  4. Press with the back of the spoon to make a thin pancake and fry until golden brown. Flip and fry the other side.
  5. Remove from the pan and place on a grate over a tray. Make three more råraka. Save the butter from the pan in a small saucepot.
Finishing:
  1. Heat the oven to 200°C/400°F. Warm the cakes until hot. Place them in a middle of a dish.
  2. Mix the sour cream with the horseradish and season with salt.
  3. Using a wet spoon, make little eggs from the roe and put them on top of the råraka. Repeat with the sour cream, placing a cream egg alongside each roe egg.
  4. Make a little pile of chopped onion and put it on the other side of the Kalix Löjrom.
  5. Toss over dill and grated lemon zest. Season with sea salt and a little freshly ground black pepper.
  6. Finally, warm the melted butter and pour over the råraka.

Notes
Swedes enjoy råraka hash browns with beer and snaps. Kalix Löjrom starters, however simple you make them, can be truly delicious. Good eating is based on fine ingredients, so choose carefully and be prepared to pay a little extra.

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Kalix löjrom (Kalix vendace roe) is a Swedish delicacy and  is produced in the Swedish Bothnian Bay archipelago.

Swedish recipes

November 24, 2011

Smoked reindeer heart with horseradish

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Smoked reindeer heart with horseradish
: 
: Appetizer
: 10
 

Ingredients
  • 8 slices smoked reindeer heart
  • 1 tablespoon grated horseradish
  • ½dl (¼ cup) whipped cream
  • full grain bread
  • parsley leaves

Instructions
  1. Cut the slices of smoked reindeer heart and mix with the grated horseradish and the whipped cream. Spread over full grain bread and garnish with parsley leaves.

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This recipe was created by Sweden’s Minister for Trade, Ewa Björling.

Smoked reindeer heart is a delicacy from Swedish Lapland. Reindeer meet is a permanent feature in Sami cuisine.

Swedish recipes

October 28, 2011

Braised cod with autumn vegetables

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Braised cod with autumn vegetables, shallots and horseradish
: 
: Main
: 10
 

Ingredients
Cod:
  • 600g cod fillets with skin
  • 100g butter
  • Salt and pepper
  • 3dl (1½ cup) fish stock
Vegetables:
  • 500g of mixed vegetables (cabbage, onion, beans), trimmed
  • 2-3 shallots, finely chopped
  • 50g (1¾ oz) butter
  • salt and pepper
Horseradish sauce:
  • 2 shallots, chopped
  • 1dl (½ cup) white wine
  • 2dl (1 cup) fish stock
  • 4dl (2 cups) cream
  • 1dl (½ cup) horseradish, finely grated
  • maybe a little vinegar
Potatoes:
  • 500g potatoes, freshly cooked, hot
  • butter, 100%, clarified
  • parsley, chopped

Instructions
Cod:
  1. Dry off the cod fillets with a paper towel.
  2. Heat a large skillet; season the fillets with salt and pepper. Add the fish, skin side down, cook until the skin has a golden color.
  3. Turn the fish, pour in the fish stock and braise a few minutes. Serve immediately with autumn vegetables and horseradish sauce.
Vegetables:
  1. Boil the vegetables in salted water for 4-5 minutes. Cool.
  2. Sweat shallots in butter; add the vegetables and sauté until they are tender but not cooked through.
  3. Season with salt and pepper.
Horseradish sauce:
  1. Boil shallots, white wine and fish stock; reduce to 1½dl (¾ cup).
  2. Mix in the cream and boil to simmer texture.
  3. Spice with horseradish, salt and pepper (maybe a little vinegar).
Potatoes:
  1. Sling the hot and cooked potatoes in the clarified butter without letting them turn color, turn in the chopped parsley and serve immediately.

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Swedish recipes

September 28, 2011

Oven baked lightly salted cod

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Oven baked lightly salted cod with brown butter
: 
: Main
: 10
 

Ingredients
  • 1,5 kg of fresh cod fillet
  • 10% salt brine (1 dl (½ cup) salt, 1 liter (4 cups) of water)
  • 200g fresh butter
  • 1 lemon
  • boiled eggs
  • dill leaves
  • grated horseradish
  • peeled shrimps
  • bread croutons

Instructions
Cod:
  1. Cut the cod in 10 portions.
  2. Soak in the brine for 10 minutes and rinse in cold water.
  3. Put the cod on a trey with a bit of olive oil and bake in 80°C oven until 40°C core temperature.
Brown butter:
  1. Cook the butter in a pot until it smells like roasted nuts and caramel.
  2. Strain and let it cool off.
  3. Add in the juice of a lemon and season with salt.
Presentation:
  1. Garnish with chopped boiled eggs, dill leaves, grated horseradish, peeled shrimps, and bread croutons.

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This recipe was created by Restaurangakademin Stockholm.

Swedish recipes

August 23, 2011