Food for Friends : Swedish
How to make a Polar Bear cocktail
Mix 2 parts absolut vodka to 1 part blue curaçao. Add sprite to taste and plenty of ice-cubes/ crushed ice. And drink.
Swedish ciders and lagers
Abba, The Cardigans and NOT A-ha who are, as we all know, Norwegian…
Interesting fact : ‘Gravadlax’ literally means ‘grave salmon’ and that’s because it used to be made ( and presumably still is – somewhere) by burying the salmon underground. Makes sense when you’ve read the recipe.
- 1 kg salmon fillet
- 85g dill
- soft brown sugar
- salt (flakes)
for the sauce
- soft brown sugar
- vegetable oil
- dijon mustard
you also need
- a deep-sided dish
- a plate (or similar) to place on top
- weights (tins or all those jars lurking at the back of the fridge)
- Cut 1 kg fillet of salmon in half.
- Make up the cure mixture – combine the salt, sugar and pepper.
- Finely chop the dill. Discard the stalks.
- Place salmon fillet in dish, skin side down. Spread half the salt, sugar and pepper mixture over the flesh.
- Cover with the chopped dill.
- Put the remainder of the salt, sugar and pepper mixture on top of the dill.
- Add the second salmon fillet, flesh side down.
- Put a plate ( or similar) on top and weigh it down.
- Place in the fridge for 48 hours, turning every 10 hours or so. (This is why you need a deep-sided dish – the process creates a lot of liquid.)
- After 48 hours discard the liquid. Scrape off the cure mixture.
- Using a sharp knife ( a fillet knife works well), cut the salmon into fine slices and place on a platter. Throw away the skin.
- Make the sauce by mixing the oil, mustard, white wine vinegar and sugar together. Add the finely chopped dill.
- Serve with rye bread and gherkins.
- Swedish vodka is an excellent accompaniment to the fish.
Maple Syrup Salmon with Dill
- 6 salmon fillets
- 2 tbsps soft brown sugar
- 1 heaped tbsp ground black pepper
- 3⁄4 tsp salt
- 3 tbsps maple syrup
- 3 tbsps Dijon mustard
- 3 tbsps dill, finely chopped
- 3 tbsps olive oil
- Preheat oven to 400°F.
- Combine brown sugar, black pepper and salt in bowl.
- Rub salmon fillets with sugar, pepper and salt mixture.
- Cover with clingfilm and place in fridge for 15 minutes.
- Meanwhile, mix together maple syrup, mustard and fresh dill in a bowl.
- Brush baking tray with 1 tbsp olive oil. Place salmon fillets on tray before drizzling with the rest of the oil.
- Bake for 12 minutes – 15 minutes.
- Remove from baking tray and drizzle salmon with maple syrup-mustard-dill sauce.
- 3 large onions, sliced
- 3 tbsps unsalted butter
- 6 large potatoes, peel and slice thinly
- 1 tin anchovy fillets, drained and chopped (keep oil)
- 1 1⁄2 cups double cream
- salt and pepper
- In a large heavy-based pan cook the onions in 2 tbsps butter over moderate heat, stirring occasionally, until golden.
- Preheat oven to 400F.
- Butter a baking dish, then build up layers – 1/3 of the potatoes, 1/2 of the onions, 1/2 of the chopped anchovies, salt and pepper, 1/3 potatoes, 1/2 onions, 1/2 of the chopped anchovies, salt and pepper. Finish with the final third of the potatoes.
- Drizzle the top of potatoes with the reserved oil from the anchovy can (about 2 tbsp) and dot them with the remaining 1 tbsp of butter cut into small bits.
- Cook in the oven on the middle shelf for 10 minutes.
- Pour half the cream over the potatoes and bake for 20 minutes.
- Pour the remaining cream over the potatoes, reduce heat to 300F, and bake for 30 minutes or until the potatoes are cooked.
- 1⁄4 cup butter
- 3 green apples, peeled and chopped
- 1 large onion, sliced
- 2 lbs red cabbage, shredded
- 1⁄4 cup soft brown sugar
- 2 tbsps white wine vinegar
- 1 tsp salt
- 1⁄4 tsp ground cloves
- 1⁄4 tsp cinnamon
- 1⁄3 glass red wine
- 2 tbsps red currant jelly
- Melt butter in a heavy-based pan over medium to high heat.
- Add apples and onion and saute for 10 minutes or until tender.
- Stir in cabbage and stir frequently for about 8 minutes.
- Stir in sugar, vinegar, salt, cloves, and cinnamon.
- Cover and cook until cabbage is crisp-tender about 10 minutes.
- Uncover and add red wine and jelly and cook 5 minutes more.
Swedish Apple Cake
- 5⁄8 cup butter (1/2 cup plus 2 tablespoons)
- 1 1⁄4 cups sugar
- 3 eggs
- 1 1⁄2 cups sifted flour
- 1 teaspoon baking powder
- 1⁄4 cup milk or 1⁄4 cup water
- 2 -3 cooking apples (e.g. Granny Smith)
- 1⁄2 cup sugar, for apple slices
- 1 teaspoon cinnamon
- Preheat oven to 350°F. Grease cake tin. An 8½-inch or 9-inch spring form is ideal.
- Sift together flour and baking powder. Set aside.
- In a medium-sized mixing bowl beat butter until light. Gradually beat in sugar until fluffy. Beat in eggs gradually. Beat in ¼ cup of flour mixture, then third egg. Slowly mix in remaining flour mixture, alternating with the ¼ cup of milk or water. Pour into prepared cake tin and smooth top.
- Peel apples; core and cut each into 6 to 8 wedges. Mix the ½ cup sugar with cinnamon. Roll apple wedges in cinnamon sugar and press wedges into cake batter all over the entire cake. Sprinkle any remaining cinnamon sugar over the top of the cake..
- Bake approximately 1 – 1¼ hours, more or less, depending on pan size, until cake is done (to check stick a knife in then pull out. If no cake mixture attached then the cake is ready.) Cool briefly, then remove from tin.