Swedish winter is too long for me. It’s partly the dark and the cold; partly my refusal to cheerily embrace it and say things like. “ooh, we got up at seven on Sunday and went cross country skiing for 30 kilometers. It was wonderful.” Sundays are for getting up at 11 and eating too much. But mostly it’s the lack of local ingredients that gets me down. Yes, there are root vegetables and plenty of root vegetable and you can always find some root vegetables. You get the picture.
But right about now though, it feels like things start to change. Spring is firmly in the air and it’s this time of year when I start to think about the food year to come. Just like the Chinese one, the Swedish foodie year has no connection to January 1st. It starts today.
So in the spirit of all those tedious highlights of the year lists that newspapers insist on publishing, here comes the first part of my top 15 things I look forward to in 2012.
The dish was created by Ulf Wagner, who is a well-known restauranteur in Sweden. His establishments have included Grythyttan as well as numerous restaurants in Göteborg: The Place, Göstas, Fiskekrogen and Basement. Today, Ulf runs the legendary restaurant Sjömagasinet in Gothenburg.
The dish is presented on the cutting board Sill (Herring) from textile producer Almedahls, founded in 1846 in Örgryte, just outside Göteborg. The design for Sill was created by Marianne Nilsson.
Presoaked vinegar-marinated herring filets may assume many shapes. Herring with onions (löksill), with spices (kryddsill) and with mustard (senapsill) are classics, but in recent years it has become equally popular to flavor the herring with garlic, for example. The accessories are simple, because the herring is the obvious star of the show. Those who wish may add such flourishes as a piece of well-aged cheese, a bit of sour cream, a slice of coarse bread and/or a few freshly boiled potatoes.
…is a British writer and editor who moved to Sweden in 2001. A former chef turned food and travel writer, he loves everything about food, but particularly the raw ingredients themselves. When not cooking, eating or thinking about food, he can often be found hanging around in butchers shops, fishmongers and grocery stores; a hobby he can pursue for hours on end. He hopes that writing this blog will take up so much time that it halves his food shopping bills.