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Swedish culinary classics

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内容提示: Introduction 2Dishes Köttbullar Swedish meatballs 4 Raggmunk Potato pancakes with fried pork 6 Kroppkakor Filled potato dumplings 8 Biff à la Lindström Beet-packed beef patties 10 Viltwallenbergare Wild game Wallenberger 12 Svampsoppa Mushroom soup 16 Silltallrik Herring plate 18 Toast Skagen Shrimps in mayonnaise on toast 20 Gravad lax Dill-cured salmon with mustard sauce 22 Stekt strömming Fried Baltic herring 24 Laxpudding Salmon pudd...

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Introduction 2Dishes Köttbullar Swedish meatballs 4 Raggmunk Potato pancakes with fried pork 6 Kroppkakor Filled potato dumplings 8 Biff à la Lindström Beet-packed beef patties 10 Viltwallenbergare Wild game Wallenberger 12 Svampsoppa Mushroom soup 16 Silltallrik Herring plate 18 Toast Skagen Shrimps in mayonnaise on toast 20 Gravad lax Dill-cured salmon with mustard sauce 22 Stekt strömming Fried Baltic herring 24 Laxpudding Salmon pudding 28 Janssons frestelse Anchovy and potato gratin 30 Gubbröra Egg-anchovy salad 32 Strömmingslådor Baltic herring casseroles 34 Kall inkokt lax Cold poached salmon 36 Desserts and pastries Hjortronparfait Cloudberry parfait 40 Nyponsoppa Rose-hip soup 42 Kanelbullar Cinnamon buns 44 Saffransbullar Saffron buns 46 Pepparkakor Gingersnaps 46About beverages 38About breads and cheeses 39 Flavors from the forest and the seaIn Sweden, summertime is closely asso-ciated with sensuality and enjoyment, especially when it comes to eating. This is not so strange. Sweden is located really far up in northern Europe. Essentially only several decades ago, fresh food was available only during the relatively short, sunny, warm part of the year. Only in summertime can you eat outside in the garden, organize a picnic or gather for a coffee party on the glassed-in veranda. Meals in spring and early summer remain a joyous tribute to Swedish first harvest produce.The year’s first grilled perch, rolled Baltic herring filets that turn into a dill-fragrant cas-serole when baked in the oven, fresh green asparagus, the first Swedish strawberries from the outdoor market. Or new potatoes boiled with dill, carried steaming hot to the table and eaten with butter … All pure enjoyment. The Swedish culinary tradition is other-wise very much a culture of food storage. During the brief summer harvest period, people mainly gathered what they needed and saved it for future use. The long, dark period of the year was always waiting around the corner. People would have to survive then on the bounty of summer. Eating fresh berries was a fleeting luxury, since most berries were cooked into jam for winter. Eating fresh vegetables was almost wasteful, since vegetables needed to be preserved or pickled. The same was true of potatoes and other root vege-tables, which were stored in an earth cellar and served as winter food. The fruits that were available in winter were considered more precious than sum-mer apples and August pears, no matter how delicious. Swedish bread was traditionally also baked with a long shelf life in mind. Rye bread was baked slowly into durable dark kavring loaves or dried into crispbread (knäcke-bröd) or rusks (skorpor) that could be stored for long periods. Fresh bread was a luxury for the few. Was it actually so nutritious? In any event, old bread was supposed to be eaten first. Similarly, drinking fresh milk or eat-ing fresh butter and eggs was a pleasure when it occurred. Butter and eggs were ordinarily meant to be sold. Milk was fer-mented or otherwise preserved with the aid of bacterial cultures, becoming vari-ous yoghurt-like soured milks (including filmjölk and stringy långfil), curdled milk (filbunke) or sour cream (gräddfil). Or else it was made into cheese. A traditional Swedish housewife’s main source of pride was always having a well-filled pantry in preparation for winter. It was a matter of honor that no one had to leave the table hungry. Those who did not eat everything offered to them were made to feel ashamed. In the 18th century the mother of all Swedish cookbook authors, Cajsa Warg, used a motto that, for centuries, summed up the Swedish approach to cooking and enjoy-ing food: “You take what you have.” From a combination of severe winter climate and intensive summer light, Swedish home cooking was born. It is loaded with culinary delights. A wide variety of fresh Swedish ingredients are available − including seafood, poultry, lamb, beef, veal and wild game. Tradition-al methods of smoking, fermenting, salt-ing, drying, marinating and poaching con-tinue to create their own taste sensations. Open and cultivated landscapes extend from northern to southern Sweden, but so do deep forests. Forests and wetlands not only provide wild game but also Flavors from the forest and the seamushrooms, lingonberries, blueberries and cloudberries. Those who spend their summers picking and drying juniper ber-ries, bog-myrtle and various home-grown herbs have no problem at all in seasoning and varying the flavors of warm, hearty winter stews. On the contrary, Swedish home cooking is both filling and tasty. But what about refinement? Ele-gance? Are there any storage methods mainly intended to create more subtle and delicate taste sensations? Well, for many years the Swedes had a habit of borrowing such luxuries from other cu-linary cultures, especially that of France, a country where people know the art of living in order to eat. Swedish culinary tradition is instead based on people’s need to eat in order to live. They often let their food stop them from talking.It is thus all the more exciting that today’s young generation of Swedish chefs has scored major successes abroad with their tasty creations, which are in-novative in both color and design. Modern chefs use lingonberries, cloudberries, root vegetables, Baltic herring, wild game and not least Västerbotten cheese in new ways, but they continue to be inspired by the richness of centuries-old Swedish culinary traditions. In this way, tastes inspired by the country’s vast forests, numerous lakes and long seacoast live on − both in more so-phisticated settings and in everyday Swedish life. The dishes presented here are examples of well-pre-pared Swedish home cooking − classics that grace family tables and in some cases are also found on that world-famous Swedish buffet table known as the smörgås-bord. In sharp contrast to the country’s mainly needs-focused meal tradition are the pas-tries and desserts fea-tured at Swedish cof-fee parties. Soft, sweet yeast bread made with saffron, butter, sugar, raisins and cin-namon. Almond paste filling. Seven kinds of cookies. Meringues, curd cakes, apple pies, vanilla sauces and pastries so over-flowing with jam, cream and chocolate that no one has seen anything like them. Nowadays cinna-mon buns are baked all over the world, but to experience a genuine Swedish “cake table” the best sugges-tion is to travel to the countryside. There, no one lets their food stop them from talking. Year round, your hosts will insist that you sample a little of everything. The conversation flows, people sing songs together and they gorge on tasty desserts and pastries. Take an ex-tra look at that genuine Swedish princess cake pictured on page 45 − swelling with whipped cream, sponge cake and jam, all swept inside a light green marzipan exte-rior, powdered with confectioner’s sugar. A pink rose crowns its top. This is how the Swedish love of eating defies the long winter: with warm food inside, and summer colors topping the cake. Enjoy your meal! Or as we say in Swedish: Smaklig måltid! Ingredients 4–6 servings500 g (18 oz) ground (minced) beef/pork mixture 250 ml (1¼ cup) milk75 g (3 oz) white breadcrumbs1 egg1 onionsalt, white pepper ground allspicePreparation Finely dice the onion and sauté gently in a little butter without browning. Soak the breadcrumbs in milk. Blend the ground meat, preferably in a food processor, with the onion, egg, milk/bread-crumb mixture and the spices to the proper consistency and taste. Add a little water if the mixture feels too firm. Check the taste by test-frying one meatball. Then shape small meatballs with the aid of two spoons and place on water-rinsed plates. Brown a generous pat of butter in a frying pan, and when it “goes quiet” place the meatballs in the pan and let them brown on all sides. Shake the frying pan often. Serve with potato purée or boiled potatoes and raw stirred lingonberries. or Swedish meatballs must be prepared, above all, with love. This is why “Mom’s meatballs” are a widespread concept in Sweden, and there are many different favorite recipes. Some people feel there should be grated onion in the meatball mixture itself, while others prefer to dice the onion and fry it separately. Some people feel that their meatballs should be served with thick brown gravy, while others prefer it with a thin meat juice. As part of a smörgåsbord buffet, it is better to skip the gravy altogether. In southern Sweden many people prefer their ground meat with a little more fat, but the further north you go, the less pork you will find in the meatball mixture. However, bread or rusk crumbs allowed to swell in milk are as important as the lingonberries on the side. They give Swedish meatballs their special soft consistency. Köttbullar4 Ingredients 4–6 servings1 egg90 g (3¼ oz) wheat flour300 ml (1½ cup) milk2 tsp salt800 g (28 oz) potatoes50 g (2 oz) butter 400–500 g (14–18 oz) salt porkraw stirred lingonberriesis the name for a Swedish potato pancake. The pancakes are fried in butter and served with fried pork and lingonberries. They cannot be made using new potatoes, since potatoes that are harvested in early summer do not contain enough starch to hold the pancake together. On the other hand, this dish is typical hearty winter fare, so it doesn’t matter. The more crispy and buttery the pancake is around the edges, the better it tastes. The trick is not to spread the batter too thickly. And if you mix a little diced onion into the recipe, this Swedish potato pancake can also be called “French.”Preparation Make a pancake batter using the egg, flour and milk. Add salt. Peel the potatoes and grate them. Mix in, then fry small patties of the potato pancake batter in butter until golden brown on both sides. Fry the pork until crunchy. Serve with raw stirred lingonberries.Raggmunk 6 Ingredients 4–6 servings10 medium-sized potatoes2–3 egg yolks150–180 g (5–6½ oz) wheat flour1 tsp salt1 onion200 g (7 oz) salt pork2 tsp cracked allspiceis Swedish for filled potato dumplings. Potatoes have been the staff of life in Sweden during the past few centuries. Despite a variety of local names, potato dumplings are eaten throughout the country. There are many recipes for filled potato dumplings. Actually the only thing they have in common is that they are boiled in water. The other details are open to constant discussion, depending on what local tradition offers: Barley flour or wheat flour? Boiled or raw potatoes? Pork and onion filling or mushroom filling? Eaten with melted butter? Lingonberries? Mustard?PreparationPeel and boil the potatoes. Mash them and mix with the egg yolks and salt. Let the purée cool, then mix in the flour. Knead the dough thoroughly and shape into a roll. Chop the pork into small cubes and dice the onion. Fry the pork quickly with the onion and mix with the all-spice. Cut the potato roll into inch-thick slices, make a depression in the center of each slice and fill it with the pork mixture. Flatten each dumpling so the pork mixture is in the middle and roll into a smooth, even ball. Boil the dumplings slowly in a pot of lightly salted water without a lid for 5–6 minutes after the dumplings rise to the surface. Serve with lingonberries and melted butter. The dumplings can also be cut in half and fried in butter.Kroppkakor8 Ingredients 4–6 servings500 g (18 oz) ground (minced) beef100–200 ml (½–1 cup) water3 egg yolks½ onion150 g (5 oz) pickled beets + juice35 g (1¼ oz) caperssalt, white pepper is a Swedish classic with a Russian connection. Resembling a ham-burger but with the sweet taste of beets and the saltiness of capers, it was introduced in Sweden in 1862 by Henrik Lindström, who had been born and raised in a Swedish family in St. Petersburg. Lindström instructed the kitchen on how to make his special fried beef patty while visiting a hotel restaurant in the southeastern Swedish city of Kalmar. From there, the recipe spread all over Sweden. In miniature format, this beet-packed patty is a delicacy that is part of the classic Swedish smörgåsbord, so today it is fair to say that beef à la Lindström is eaten all over the world.PreparationFinely chop the onion and cut the beets into small cubes. Mix the ground beef with the egg yolks, a little water, plus salt and pepper into a smooth batter. Add onion, capers and beets plus a little of the beet juice. Shape into small round patties. Place a pat of butter in a frying pan and quickly fry the beef patties on both sides, without letting them become welldone inside. Biff à la Lindström10 Ingredients 6 servingswild game bones1 carrot1 piece of celery root1 leek2 onions2 tbs canola or sunflower oil1 bottle of red wine3 garlic cloves10 white peppercorns 2 bay leaves3 cloves, 6 juniper berries700–800 g (25−28 oz) potatoes300 ml (1½ cup) milk50 g (2 oz) butter2–3 slices white bread600 g (21 oz) wild game ground (minced) meat 5 egg yolks 500 ml (2½ cups) heavy whipping creambutter for frying1 shallot300 g (10 oz) frozen peassalt, white pepperwild mushroomsPreparationChop up the bones and roast them along with any gristle and tendons in a hot oven. Peel the carrot and celery, cut all vegetables in centi-meter (½ in) sized pieces (leave the outside on the onion). Brown the vegetables in a little oil in a spacious, thick-bottomed pot. Add bones and pour red wine and water over until covered. Allow to boil and skim the top thoroughly the whole time. Add spices and garlic cloves (div-ided). Let simmer slowly for at least one hour. Strain the gravy, then boil down until about 500 ml (2½ cups) remain. Peel the potatoes and boil them until soft. Press through a ricer and add warm milk and butter. Add salt and pepper to taste. Cut off the bread crusts and use a food processor to make bread crumbs. Sprinkle half the bread crumbs on a wax paper and save the rest. Grind the wild game ground meat a second time in a meat grinder. Place the ground meat in a food processor, add salt, freshly ground white pepper and egg yolks. Turn on the food processor and pour in the cream. Shape six large flat ground meat patties or wild game Wallenbergers are a tribute to the generous supply of game in the vast Swedish forest. Moose, roe deer, stag, hare and fowl … Those who travel some distance from major cities will soon find plenty of ordinary people whose freezers are full of wild game. The name Wallenberger comes from the Wallenberg family, a prominent Swedish financial and industrial dynasty. This rich creamy ground meat patty is otherwise usually made with veal.Viltwallenbergare12and place on the wax paper. Sprinkle the rest of the bread crumbs on top. Fry the patties in a frying pan with a little butter, turn them over and place in an oven (175oC/350oF) for 6–8 minutes. Finely chop the shallot and brown in a little butter along with the peas. Add salt and freshly ground white pepper to taste. Place the Wallenbergers on a plate along with peas and mashed potatoes. Beat the gravy with a pat of butter and taste. Garnish the plate with browned wild mushrooms if desired. Pour the gravy around the edges. Ingredients 4 servings2 shallots 400 g (14 oz) porcini mushrooms300-500 ml (1½-2½ cups) chicken bouillon200-400 ml (1-2 cup) heavy whipping cream3 sprigs of parsley50 g (2 oz) buttersalt, white pepperPreparationCut about 12 slices from some small mush-rooms and save for the garnish. Finely chop the shallots, and sauté them in a pat of butter with-out browning. Chop the rest of the mushrooms into pieces, add them to the onions and pour on the chicken bouillon. Simmer for about 10 minutes. Then pour everything into a blender. After blending, pour the soup through a strainer and back into a saucepan. Add the cream, and cook for another few minutes. Salt and pepper to taste. Finely chop the parsley. Fry the saved mushroom slices quickly in a little butter in a hot frying pan. Pour the soup into warm bowls, place the mushroom slices on top and sprinkle with a little parsley. or mushroom soup is frankly less common on Swedish tables than mushroom gravy, mushroom omelets, creamed mushroom, mush-room in stews … But it is quite true that Swedes both pick and eat wild mushrooms. After a suitably warm and humid summer, the country’s forests are bulging with edible mushrooms, and the hand-some Karl Johan (porcini) mushroom grows in such ample quantities that Sweden even exports it. As summer draws to a close, it is a source of pleasure for people throughout the country to go out hunting for chanterelles. And if they don’t find any mushrooms left in the forest, they can go to the out-door market, where they are always available. Svampsoppa16 INLAGD SILLPreparationTo make this marinated herring dish, mix water, vinegar and sugar, boil for a few minutes in a saucepan and let the marinade cool. Cut the presoaked filets into pieces 2 cm (¾ in) wide, peel and slice the onion, and crush the allspice. Alternate pieces of herring with onion inside a jar, insert the bay leaf and pour the marinade on top. Refrigerate for at least 24 hours, preferably for a week.Ingredients 4–6 servings4 presoaked herring filets150 ml (¾ cup) water5 tbs distilled white vinegar (12%)85 g (3¼ oz) sugar 1 red onion10 whole allspice 1 bay leafKLARGRAVAD STRÖMMINGPreparationTo make this twice-marinated Baltic herring dish, remove the skin from the filets and place them in the first marinade of water, vinegar and salt for 4–5 hours. Take out the fish and drain the marinade off. Mix the ingredients for marinade 2 and pour it over the Baltic herring filets. Place in the refrigerator overnight. Sprinkle finely chopped chives on top before serving. Ingredients 4–6 servings1 kg (2¼ lb) Baltic herring filets1 bunch of chivesMarinade 1:500 ml (2½ cups) water100 ml (½ cup) distilled white vinegar (12%)1 tbs saltMarinade 2:500 ml (2½ cups) water85 g (3¼ oz) sugar100 ml (½ cup) distilled white vinegar (12%)10 crushed white peppercorns 50 ml (¼ cup) oil (not olive oil)Silltallrikor a “herring plate” may be viewed as a miniature variation of the more grandiose Swedish “herring table.” Fatty herring from the North Sea is a fundamental part of the Swedish diet. When herring were caught, they provided food for many people. To make sure that the herring would last a long time, they were preserved by salting while still raw. Presoaked vinegar-marinated herring filets may assume many shapes. Herring with onions (löksill), with spices (kryddsill) and with mustard (senapssill) 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 little sour cream, a slice of crispbread and/or a few freshly boiled potatoes.18 Ingredients 4 servings4 slices of white bread 320 g (11 oz) peeled shrimps (prawns)4 tbs mayonnaise 1 tbs Dijon mustard150 g (5 oz) whitefish roe50 g (2 oz) fresh dill1 lemonbutteris an elegant combination of shrimp and other ingredients on a small piece of sautéd bread. It was created by the popular Swedish restaurateur Tore Wretman. More than anyone else, he embraced Swedish culinary traditions during the decades immediately after World War II. At a time when home cooking was starting to fade away and be replaced by foreign fast food, he also elevated classic Swed-ish dishes into fancy restaurant repertoire, lending them new status. Named for a fishing port at the northern tip of Denmark, in Sweden toast Skagen is an appetizer that means “party.” People who really want to celebrate something are extravagantly generous with the whitefish roe. The sprig of dill on the top serves as a fanfare. PreparationCut off the crusts of the bread slices. Sauté the bread golden brown on both sides in a little butter. Place on paper towels. If the shrimps are large, cut them into smaller pieces. Save four sprigs of dill for garnishes. Finely chop the rest of the dill and mix with the shrimps, mayon-naise and mustard. Apportion the mixture on the slices of sautéd bread. Shape the whitefish roe like eggs and place on top of each toast. Garnish each with a sprig of dill and serve with a slice of lemon.Toast Skagen20 or dill-cured salmon should preferably be served with a mustard sauce, which is French in origin. This marinated salmon dish, along with marinated herring, used to awaken suspicion among tourists. Eat raw fish? Can that be good for you? Nowadays dill-cured salmon is a popular delicacy in the English-speaking world too, and English has simply adopted the short version of its name, gravlax, along with the dill-fragrant, sugar- and salt-marinated fish itself. Dill-cured salmon is always featured in the Swedish smörgåsbord, but to experience its fine flavor to the full, enjoy a few thin slices of gravlax unaccompanied by other dishes. It is perfect as an appetizer (starter) as well.Gravad lax PreparationScale the salmon and remove the small bones, but leave the skin on. Make a few cuts in the skin so the marinade will penetrate from below. Mix salt, sugar, pepper and sprinkle it beneath and on top of the salmon filet along with plenty of dill. Place a weighted cutting board on top of the salmon filet and let it marinate at room temperature for 2–4 hours. Then refrigerate for 24−48 hours, turning the salmon filet a few times. Rinse the salmon in cold water. Cut into thin slices without getting too close to the skin, so the dark salmon is included. Gravlax sauce is served alongside the dill-cured salmon. Mix the mustard, sugar and vinegar and season with salt and fresh-ground pepper. Stir vigorously, while pouring on the oil in a steady, thin stream. When the sauce has attained a mayonnaise-like consistency, stir in the chopped dill. Ingredients 6 servings750 g (26 oz) fresh salmon filet with skin on85 g (3¼ oz) sugar120 g (4 oz) salt8 tbs chopped dill 1 tsp crushed white pepperSauce:2 tbs mild Swedish mustard1 tsp Dijon mustard2 tbs sugar1½ tbs red wine vinegarsalt, white pepper200 ml (1 cup) oil (not olive oil)chopped dill 22 Ingredients 4–6 servings1 kg (2¼ lb) Baltic herring filetcoarse rye floursalt, white pepper butterMarinade:350 g (12 oz) sugar300 ml (1½ cup) distilled white vinegar (12%)600 ml (3 cups) water2 tbs whole allspice2–4 bay leaves2 red onionsPreparationPlace the Baltic herring filets skin side down on a cutting board or similar surface. Salt them and give them a few turns from the white pepper mill, then put together the filets in pairs. Roll the filets in coarse rye flour and fry them in butter until golden brown on both sides. Eat them right away with potatoes and lingonberries, as in the photo, or make a marinated version as follows.Marinated fried Baltic herring:Mix all the marinade ingredients and boil for a few minutes in a pot. Place the finished fried Baltic herring filets, while still warm, on top of each other in a deep bowl or dish. Pour the warm marinade over them. Let stand until cool. Peel the red onion, divide it in two, slice it thin and sprinkle on top.or fried Baltic herring is one of hundreds of recipes based on the smaller-sized eastern relative of the North Sea herring. Swedes often say that Baltic herring is better the fatter it is, but the truth is perhaps that all Baltic herring tastes good. Some people prefer to fry the filets laid together with parsley between them. Others want the backbone to stay in. But no one talks about frying Baltic herring in anything but butter. Freshly fried Baltic herring tastes especially good on top of buttered hard crispbread. But there is certainly nothing wrong about eating them with fluffy mashed potatoes generously sprinkled with chopped parsley.Stekt strömming24 Ingredients 4–6 servings400 g (14 oz) salt-cured salmon1½ kg (3¼ lb) unpeeled potatoes4 eggs300 ml (1½ cup) heavy whipping cream 300 ml (1½ cup) milk2 onions1 large bunch of dillsalt, white pepper PreparationBoil 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 brow-ning. 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 (200oC/400oF) for 45–60 minutes, or until the pudding feels firm. Serve with melted butter.or salmon pudding is based on the traditional Swedish housewife’s firm conviction that a good dinner provides an excellent basis for the next day’s lunch. With a little salmon, a little cream and a few potatoes, you can go a very long way. As usual in home cooking, it is possible to vary the ingredients, provided you adjust the amount of salt. Thus the salmon in the pudding may be boiled, smoked or salt-cured, since the basic rule is always that “you take what you have at home.” The main thing is to make sure that the result is delicious. Salmon pudding is traditionally eaten with melted butter. A little fresh lemon juice is a tasty alternative.Laxpudding28 Ingredients 6–8 servings1.2 kg (2½ lb) potatoes400 g (14 oz) onions375 g (13 oz) spice-cured sprat filets600 ml (3 cups) heavy whipping creamsalt, white pepperbreadcrumbs butter or Jansson’s temptation − a creamy potato and anchovy gratin − is said to have been named for Pelle Janzon, a food-loving Swedish opera singer of the early 20th century. In any case, the recipe was published for the first time in 1940, and this rich dish quickly became a classic of the Swedish Christmas dinner table. But Jansson’s temptation can just as easily be eaten at any time of year. It is quite remarkable that something as simple as potatoes, onions, anchovies and cream can taste so heavenly. PreparationPeel the potatoes and cut them into strips. Peel and cut the onions into thin slices, sautéing them gently in a little butter without browning. Grease an ovenproof baking dish and cover the bottom with a layer of potatoes, then add half the onions and half the sprat (“anchovy”) filets. Another layer of potatoes, then the rest of the onion and sprats. Finish with a layer of potatoes. Flatten the surface, apply a few turns of pepper fresh from the mill and sprinkle on a little salt. Pour the cream on until it is almost visible through the potatoes. Place a few pats of butter on top and, if desired, sprinkle with some breadcrumbs. Bake in the oven (250oC/475oF) for about an hour.Janssons frestelse30 Ingredients 4–6 servings6 eggs2 egg yolks2–3 tbs Kalles Kaviar125 g (4 oz) spice-cured sprat filets1 small bunch of parsley1 small bunch of dill1 bunch of chivesis an egg-anchovy salad whose colorful Swedish name means “old man’s mix.” Swedish culinary tradition includes numerous dishes that are based on seafood or meat that has been salted to last a long time, in this case the spice-cured sprat known in Sweden as “ancho- vies.” Egg-anchovy salad is best served as an appetizer on a thin slice of round dark bread. A small slice of lemon or a sprig of dill on top looks nice. If served as a midnight snack, elegance is not so crucial. The salty taste of the egg-anchovy salad is also suitable at such an hour. Perhaps with a glass of beer?GubbröraPreparationHard boil the eggs, remove the shells and chop them up. Place in a bowl together with the egg yolks and Kalles Kaviar (creamed, smoked cod roe with oil, which comes in a tube). Mix them together. Chop the sprat (“anchovy”) filets and blend in. Cut the dill and chives very finely, and chop the parsley. Mix everything together and serve cold, shaped like a small steak tartare and preferably on a slice of kavring, a coarse dark rye bread. 32 ANSJOVISSTRÖMMINGPreparationRemove the dorsal fin of the Baltic herring and spread the filets with the skin side down. Grease an ovenproof baking dish with butter. Peel and finely chop the onion. Sauté it quickly in a little butter and spread it on the bottom of the baking dish. Divide the sprat (“anchovy”) filets the long way, place one on each Baltic herring filet and roll up the herring with the skin facing out, beginning from the tail. Place the filets close together in the baking dish. Pour sprat brine on top, and sprinkle with a little bread crumbs. Finish with a few pats of butter and bake in the oven (220oC/425oF) for about 20 minutes. This dish, whose name means “Baltic herring with anchovies,” should be served hot.Ingredients 4–6 servings1 kg (2¼ lb) Baltic herring filets 1 onion 125 g (4 oz) spice-cured sprat filetsbread crumbsbutter KAVIARSTRÖMMINGPreparationRemove the dorsal fin of the Baltic herring and spread the filets with the skin side down. Grease an ovenproof baking dish with butter. Finely chop the dill and make a mixture of Kal-les Kaviar (creamed, smoked cod roe with oil, which comes in a tube), egg yolks and dill. Place a teaspoon of the mixture on each Baltic herring filet and roll up each filet beginning from the tail. Place them close together in the baking dish. Whip the cream, blend with the rest of the Kalles Kaviar mixture and spread over the rolled filets. Bake in the oven (220oC/425oF) for about 20 minutes. This dish, whose name means “Baltic herring with caviar,” may be served hot or cold.Ingredients 4–6 servings1 kg (2¼ lb) Baltic herring filets 150 ml (¾ cup) Kalles Kaviar3 egg yolks1 bunch of dill200 ml (1 cup) heavy whipping cream butterStrömmingslådorKRÄFTSTRÖMMINGPreparationRemove the dorsal fin of the Baltic herring. Grease an ovenproof baking dish with butter. Sprinkle 1 teaspoon of salt and 1 teaspoon of dill seeds on the bottom of the dish. Roll the Baltic herring filets, skin side in, and place in the baking dish. Pour tomato juice over them and sprinkle the rest of the salt and dill seeds on top. Cover with aluminum foil and bake in the oven (225oC/425oF) for about 20 minutes. Let cool in the baking dish. This dish, whose name means “Baltic herring with crayfish spices,” should be served cold.Ingredients 4–6 servings1 kg (2¼ lb) Baltic herring filets2 tsp salt 2 tsp dill seeds (or preferably fresh dill tops in season)500 ml (2½ cups) tomato juice butterare Baltic herring casseroles and they exist in countless variations. Sometimes the Baltic herring filets are rolled with the skin facing out-ward, sometimes inward. Sometimes the recipe calls for pouring a tomato sauce on top, sometimes dotting the top with butter, some-times sprinkling with rusk crumbs. Sometimes the filets are spiced with parsley, sometimes with chives, sometimes with sprat filets (commonly known in Sweden as “anchovies”), sometimes with dill. Choose the one you like. They all taste equally good. Or make several dishes if you have guests, and serve a generous “Baltic herring table.” Bread, butter, a tasty hard cheese and a generous bowl of freshly boiled potatoes are the only accessories needed.34 Ingredients6–8 servings 1.2 kg (2½ lb) salmon filets with skinMarinade: 3 liters (3 qt) water100 ml (½ cup) white wine vinegar 2 tbs salt5 white peppercorns5 whole allspice2 bay leaves1 onion1 carrot½ leekDill mayonnaise:1 egg yolk 1 tbs Dijon mustard1 tbs good vinegarsalt, white pepper 200 ml (1 cup) canola oil100 ml (½ cup) sour cream or crème fraiche1 bunch of dillPressed cucumber:1 cucumberdistilled white vinegar (12%)sugar waterparsley PreparationClean the salmon filets and remove any remain-ing bones with tweezers. Cut the salmon into six equally large pieces and place them in a baking dish or pan with high edges, about a centimeter (½ in) apart. Sprinkle a little salt over them. Clean and cut the vegetables into slices. Place all marinade ingredients in a saucepan and boil for 10 minutes. Pour the boiling marinade over the salmon, covering the fish under at least 1 cm (½ in). Then cover the baking dish with plastic film or wax paper and let it stand and slowly cool. Place an egg yolk, mustard and vinegar plus salt and pepper in a bowl. Beat with an electric egg beater...

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