Tag archives for Summer buffet

Roe marinated herring with crisp bread

Photo: Jakob Fridholm/imagebank.sweden.se

 

Roe marinated herring with crisp bread
Appetizer
10
 

Ingredients
  • 400-500 g herring fillet, skin off.
Brine:
  • ½dl (¼ cup) distilled vinegar (12%)
  • 4dl (1¾ cups) water
  • 1 tablespoon salt
  • 2 tablespoons granulated sugar
Marinade:
  • 3 shallots, finely chopped
  • about 1dl (½ cup) vendace roe
  • 2dl (1 cup) sour cream
  • 4 tablespoons mayonnaise
  • 2-3 drops Worcester sauce
  • 2 tablespoons dry sherry
  • a squeeze of lemon
  • salt and pepper
Garnish:
  • roe
  • chives, chopped
  • dill sprigs

Instructions
Day 1, Brine:
  1. Stir together the ingredients for the brine in a bowl.
  2. Mix in the herring and set the bowl cold for 12 hours until the fillets are white throughout, but not hard.
Day 2, Marinade:
  1. Mix the shallots with the rest of the marinade ingredients.
  2. Let herring drain in a colander, pat it dry with some paper and put it in the marinade.
  3. Turn a few times so the marinade covers everything.
  4. The herring is ready after 3-4 hours in the fridge, but preferably wait one day.
Garnish:
  1. Serve with crisp bread and garnish with roe, chopped chives and dill sprigs.

Salad with grilled chicken, baked beets and goat cheese

 

Photo: Jakob Fridholm/imagebank.sweden.se

 

Salad with grilled chicken, baked beets and goat cheese
Main
10
 

Ingredients
Grilled chicken:
  • 2 chickens. 2kg in total, about 0,8kg chicken meat
  • salt, paprika and pepper
  • 1 lemon
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 50g (1¾ oz) butter
Salad:
  • 800g grilled chicken meat
  • 5-10 beets, 1-2 per serving, washed (+ salt)
  • 200g of romaine lettuce, trimmed and rinsed
  • 100g radishes + tops, trimmed and rinsed
  • 50g spring onions, trimmed and rinsed
  • 50g parsley, trimmed and rinsed
  • 100g walnuts, roughly chopped
  • ½dl (¼ cup) canola oil, cold pressed
  • 1-2 lemons
  • 250g goat’s cheese, Swedish variety
  • salt and pepper

Instructions
Grilled chicken:
  1. Heat the oven to 150°C/300°F
  2. Wash the chicken with cold water inside and out.
  3. Cut up chicken breast and thigh, thigh bone (save the “clubs” for another time); cut a cross on the thighs on the flesh side.
  4. Season with salt, paprika and white pepper and lemon juice, soy sauce and honey.
  5. Fry the chicken pieces in the butter until it receives a nice color.
  6. Cook in the oven for about 10 minutes (core temperature 72°C/161°F).
  7. Divide the chicken meat into small pieces, 4-5 per serving.
Baked beets:
  1. Put the beets on coarse salt and bake in the oven at 175°C/350°F for about 45 minutes, depending on size. Beets should be soft throughout.
  2. Cool the beets and peel them.
  3. Slice beets into 3 mm slices.
Salad:
  1. Tear lettuce into rough pieces.
  2. Slice the radishes.
  3. Shred the spring onions and parsley.
  4. Grate lemon zest.
  5. Mix canola oil with lemon juice for a dressing.
  6. Mix lettuce, radishes, onions, parsley in bowl. Turn over the dressing, season with salt and pepper.
  7. Arrange the salad as shown, sprinkle walnuts and lemon zest on top.

Fried pickled herring with crisp bread and herrgårds cheese

Photo: Jakob Fridholm/imagebank.sweden.se

 

Fried pickled herring with crisp bread and herrgårds cheese
Appetizer
10
 

Ingredients
Herring:
  • 600g of herring fillets
  • 2 tablespoons butter
  • 1dl chopped parsley
  • 1dl chopped dill
  • ½dl coarse rye flour
  • 1 teaspoon salt, white pepper
  • butter for frying
Brine:
  • 4 tablespoons vinegar
  • 2dl water
  • 3 tablespoons sugar
  • 1 red onion, sliced
  • 6 whole allspice
  • 1 teaspoon salt

Instructions
Brine:
  1. Mix all the ingredients to the brine in a saucepan and allow it to simmer.
  2. Let the brine cool.
Herring:
  1. Chop the parsley and dill and mix with butter.
  2. Mix coarse rye flour, salt and pepper on a plate.
  3. Add the herrings, two and two with skin side out and a dab of green herb butter between.
  4. Turn herring flounder in coarse rye flour.
  5. Brown the butter in a pan and fry the herring flounder on both sides a few minutes.
  6. Add the flounder in a deep bowl and pour over the brine.
  7. Let the pickled herring stand cold. The fried pickled herring is ready to be served the next day.
  8. Serve on crisp bread with herrgårds cheese.

Summer vegetables with air-dried ham and grevé cheese

Photo: Jakob Fridholm/imagebank.sweden.se

 

Summer vegetables with air-dried ham and grevé cheese
Appetizer
10
 

The Grevé cheese is a swedish cow’s milk cheese, similar to to Emmental.
Ingredients
  • 10-20 green asparagus, blanched
  • 10-20 small carrots, blanched
  • 10-20 green beans, blanched
  • 3 tablespoons hazelnut oil
  • 1 tablespoon raspberry vinegar
  • salt and pepper
  • 100g Grevé cheese, cut in rods
  • 20g red chard shoots
  • 10 slices air-dried ham

Instructions
  1. Season the vegetables with oil, vinegar, salt and pepper.
  2. Wrap the vegetables, chard shoots and cheese in the ham, cut off the “bottom” so that the rolls can stand up on the plate.
  3. The amount of vegetables in each roll can be varied, the idea is that they can be eaten as finger food.

SOS with marinated herring, butter and priest cheese

Photo: Jakob Fridholm/imagebank.sweden.se

 

SOS with marinated herring, butter and priest cheese
Appetizer
10
 

SOS stands for sill, ost and snaps (herring, cheese and snaps). A true classic starter in Sweden. Serve with a cold lager and snaps.
Ingredients
  • 10 rye bread, in rectangular slices
  • 100g butter in small cubes
  • 300g marinated herring, in bits
  • Priest cheese, sliced
  • fresh horseradish, coarsely grated
  • parsley, chopped

Instructions
  1. Arrange as small sandwiches, sprinkle with grated horseradish and parsley.