I find myself increasingly obsessed by the weather. Like an old man, I sit by the window and mumble about how early it gets dark, and how cold it is in the mornings. That’s what a Swedish winter can do to you; and it’s only November. Read more » >>
Tag archives for salad
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 » >>
It was my birthday on Wednesday. 43 years on this planet. I thought I would celebrate a little, so decided to get my haircut and cook a nice dinner. Read more » >>
If I had to choose just one vegetable, at a push, it would be broad beans. Brussels sprouts come a tantalisingly close second and might even come out on top if a re-count was called. But, for now, it’s broad beans. Read more » >>
- 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.