any great swedish recipes to share?
- alex Jun 3, 2006 12:07 AM
any of your favorites would be appreciated (even open-face sandwich combonations).
This is a very traditional Swedish dish served often at Christmas, but it's wonderful all year long.
JANSSON'S FRESTELSE (JANSSON'S TEMPTATION)
7 medium boiling potatoes, peeled & cut into 2" X 1/4" strips
2T vegetable oil
2 to 3 large yellow onions, thinly sliced (4 cups)
16 flat anchovy fillets -- drained
2T fine dry bread crumbs
2T butter, cut into 1/4" bits
1C heavy cream
Preheat oven to 400øF. Place the potato strips in cold water to keep
them from discoloring. Heat 2 tablespoons of butter and 2 tablespoons
of oil in a 10-12" skillet; when the foam subsides, add the onions
and cook 10 minutes, stirring frequently, until they are soft but not
brown. With a pastry brush or paper towels, spread a 1-1/2 to 2-quart
souffle or baking dish with the remaining half tablespoon of butter.
Drain the potatoes and pat them dry with paper towels. Arrange a
layer of potatoes on the bottom of the dish and then alternate layers
of onions and anchovies ending with potatoes. Sprinkle each layer
with a little white pepper. Scatter bread crumbs over the top layer
of potatoes and dot the casserole with the 2 tablespoons of butter
cut into bits. In a small saucepan, heat the milk and cream until it
barely simmers, then pour over potatoes.
Bake in the center of the oven for 45 minutes or until the potatoes
are tender when pierced with the tip of a sharp knife or skewer and
the liquid is nearly absorbed.
I posted my Swedish meatball recipe a while back - if you are interested, I'll find it and post the link.
My gravlox is always well recieved. Easy to do too.
Two pieces of salmon fillets (about the same size, wild caught is the best)
50/50 sugar and kosher salt
Clean the fish and pat dry. Put a little of the sugar/salt mix with some dill in the bottom of a nonreactive dish. (I use a 4 x 8 pyrex baking dish) Rub a little of the s/s mix on the skin side of one piece of fish and lay in the dish. Put some s/s mix and dill on the flesh side (be generous), a grind or two of black pepper then place the other piece of fish on that. Flesh side to flesh side. Cover with plastic wrap and put a board and a brick on that to weight and press it down. Into the 'fridge for about 3 days (you can get away with two but three is better) turning every 10 or 12 hours. Pour off the liquid that develops when you turn it.
Slice very thin and serve it on rye bread with thin sliced red onions, cucumber and hot sweet mustard.
Ice cold Aquavit is perfect to wash it down with.
I forgot about grav lax - my recipe is pretty much the same but I also rub a T of Aquavit on the salmon pieces (flesh side) before rubbing in the salt/sugar/pepper mixture. That is for two pounds of salmon - I think I use 1/3 sugar, 1/3 salt and a T of cracked black pepper (I pound it w/ a meat pounder in a zip lock bag). I use a couple of big bunches of dill and serve it with a homemade mustard sauce that has a bit of sugar and chopped dill in it.
I just did this recipe for a Memorial Day Picnic and I did 2 1/2# pices of salmon. Wild salmon out here (Sacramento, CA) costs $20 a pound. Something about a short fishing season. Environmental issue I'm sure, and I'm in favor of environmental control. I sometimes do the aquavit thing too but generally I don't have it until the day of the party. :)
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