Today I unearthed this year’s first Swedish Brussel sprouts; a moment I look forward to every year. Unfortunately they weren’t my homegrown variety -they never even showed their heads above ground in my vegetable patch- but they were Swedish nonetheless: from a small farm outside Helsingborg on the West Coast of Sweden. Read more » >>
Tag archives for potatoes
This weekend I was forced to give up the fight. The leaves have started their decent into gold-hued death, the birds have ceased their joyful song, September mornings bring a new, silver-tinged chill to the air and Pia has put away the garden furniture. Summer, my friends, is over. Read more » >>
We eat a lot of meat in our house and almost never fish. It’s a shame, because I love fish. But the problem with living on the east coast of Sweden is that unless you want pre-packed frozen fillets, herring or farmed salmon, it’s difficult to get good, really fresh and affordable fish. Read more » >>
- 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
- Boil the potatoes, and peel them once they have cooled.
- If desired, presoak the slices of salmon in milk or water for a few hours to draw out the salt.
- Peel and slice the onion. Sauté it in a little butter until it softens, without browning.
- 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.
- Beat together milk, cream and eggs plus salt and pepper.
- Pour this mixture on top of the salmon pudding and finish with a few pats of butter.
- Bake in oven (200°C/400°F) for 45–60 minutes, or until the pudding feels firm.
- Serve with melted butter.
- 4 fillets of fried pickled herring
- 1dl (3½ oz) large white beans, soaked overnight and boiled, or canned
- 8 potatoes, boiled and cut into pieces
- 2 small onions, chopped
- 3 cloves of garlic, sliced
- 2 tablespoons almond, blanched and chopped
- 3 spring onions, chopped
- juice of 1½ lemon
- 3 tablespoons ground sumac
- 4 tablespoons dill, chopped
- 3 tablespoons olive oil
- chili, salt and pepper
- Fry the almond in butter together with the onions and the garlic. When browned, add sumac (a Middle Eastern spice with a lemony flavor) and stir.
- Mix the beans and potatoes with lemon juice and olive oil. Season with chili, salt and pepper. Slowly stir in spring onions, dill and the almonds. Mix carefully and season again.
- Serve the spicy salad with fried pickled herring. Top off with a sprig of dill.
The recipe was created by Marcus Samuelsson. Marcus Samuelsson was born in Addis Ababa in Ethiopia in 1970, and adopted by Swedish parents at the age of three. Set on becoming a chef early on in life, Samuelsson had his breakthrough as chef for well-reputed New York restaurant Aquavit in the mid-1990s with his Scandinavian cooking.
Today, he is involved in several restaurants, among them the Swedish Aquavit restaurant in Stockholm, is a guest professor at Umeå University School of Restaurant and Culinary Arts, and has written several inspiring cook books. Samuelsson was also chosen as guest chef for US President Barack Obama’s first official state dinner.