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Tag archives for sill

A Year’s Worth of Fun: things I am looking forward to in 2012 – Part 1

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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.

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Rob Hincks - Food

March 27, 2012

Ulf Wagner’s bleak roe sauce

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Photo: Jakob Fridholm/imagebank.sweden.se

 

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Ulf Wagner’s bleak roe sauce
: 10
 

This is an elegant starter for the New Year’s Eve dinner party.
Ingredients
  • 150g (5¼ oz) well-drained bleak roe
  • 4 tablespoons good or preferably homemade mayonnaise
  • 2dl (1 cup) sour cream (30%)
  • 1 tablespoon finely grated horseradish
  • 1 tablespoon finely chopped chives
  • 1 finely chopped red onion
  • 1 teaspoon honey
  • juice of ½ lemon
  • freshly ground black pepper and some salt

Instructions
  1. Mix everything and season with salt and pepper. Let it stand in the refrigerator for at least three hours before the serving, to let all the flavors marry! Serve together with salmon pâté.

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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.

Swedish recipes

December 29, 2011

Plate of Sill

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Photo: Per-Erik Berglund/imagebank.sweden.se

 

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Marinated herring
: 
: Starter
: 4-6
 

Silltallrik or a “plate of sill” may be viewed as a miniature variation of the more grandiose Swedish “herring table.” Today it is a given element on all Christmas Smörgåsbord.
Ingredients
  • 4 presoaked herring filets
  • 150 ml (¾ cup) water
  • 5 tbs distilled white vinegar (12%)
  • 85 g (3 ¼ oz) sugar
  • 1 red onion
  • 10 whole allspice
  • 1 bay leaf

Instructions
  1. To make this marinated herring dish, mix water, vinegar and sugar, boil for a few minutes in a saucepan and let the marinade cool.
  2. Cut the presoaked filets into pieces 2 cm (¾ in) wide, peel and slice the onion, and crush the allspice.
  3. Alternate pieces of herring with onion inside a jar, insert the bay leaf and pour the marinade on top.
  4. Refrigerate for at least 24 hours, preferably for a week.

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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.

Swedish recipes

December 22, 2011