It’s been a long week of celebration and good food; too much good food. On Christmas Eve we indulged in the traditional Swedish meal of Julbord (literally, Christmas table) and a few days later I knocked up a traditional English Christmas lunch of roast turkey, roast potatoes, sausages in bacon, gravy, bread and cranberry sauces, roasted veggies and a brandy-flamed Christmas pudding to finish. Read more » >>
Tag archives for mustard
As the last glowing embers of barbecue season begin to die down, so to speak, it’s nice to cram in as many grilling sessions as you can. But Monday to Thursday grilling, for a family man with a job, can be too time consuming. Read more » >>
I’m feeling optimistic; just so you know. A lot has happened this past weekend. For all the false starts, it feels that spring (bordering on early summer) has finally, definitively arrived. The root of my optimism lies in something that appeals to my inner peasant: potatoes, herring and planting stuff; I know, doesn’t sound too glamorous, but stick with me. Read more » >>
- 5 char fillets
- 10% salt brine (1 dl (½ cup) salt 1 liter (4 cups) of water)
- alder wood chips for smoker
- 600 g (1¼ lbs) fingerling potatoes
- 4-5 tablespoons Swedish mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons honey
- 2 tablespoons cut dill
- 2 tablespoons cut chives
- 100 g (3½ oz) butter
- 1-2 tablespoon olive oil
- salt and black pepper
- 300 g (10 ½ oz) sour cream (drained overnight)
- 2 tablespoons dill
- 1 dl (½ cup) fresh spinach
- 1 lemon, zest and juice
- salt and pepper
- Trim and cut off the skin of the fillet and soak it in the brine for 10 min.
- Rinse in cold water and dry on a towel or paper.
- Put the fillet in the smoker and smoke on the heat for about 20 sec.
- Take it off the heat, put on a trey and bake in 70°C/160°F oven until a core temperature of 38°C/100°F.
- Wash and boil the potatoes in salt water until soft, then crush with a wooden spoon.
- Mix with the mustard, butter, herbs, olive oil, honey and season with salt and pepper. Taste.
- Fill up in terrine forms coated with cling film and let it sit for about 1 hour. Cut up in portions.
- Blend the cream with dill and spinach in a blender and season with lemon, salt and pepper.