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Monthly Archives: May 2014

Recipe: Smoked Mackerel salad with fennel and apple

May 29, 2014 | Leave a comment

Ahhh, hello summer.

Try this salad – it may sound simple, but it is very delicious.

Smoked Mackerel Salad with Fennel, Apple and peas

Serves 2

  • 1 packet smoked mackerel fillets (approx. 250-300g)
  • A large handful of mixed salad leaves
  • ½ fennel bulb
  • ½ tart apple such as Pink Lady or Granny Smith
  • 200g frozen peas
  • A tablespoon chopped chives
  • A tablespoon of fresh tarragon
  • Salt, pepper, a dollop of olive oil and a squeeze of lemon juice

Dressing:

  • 50g honey
  • 15g whole grain mustard
  • 15g red wine vinegar

Finely shave fennel on mandolin or with a very sharp knife and place in a bowl. Then shave the apple in similar thin pieces. Combine with fennel, then dress with lemon juice and a few drops of olive oil.

Arrange the mixed leaves on individual plates or a large flat serving dish.

Thaw the peas and sprinkle on the leaves along with the tarragon and chives.

Tear bite sized pieces of smoked mackerel and arrange across the salad (taking care to check for bones), then add the fennel and apple pieces on top.

To make the dressing, whisk ingredients with a fork then use sparingly on the salad, as needed. Season to taste with salt and pepper (depending on the seasoning of the fish), you may not need to use much).

Enjoy immediately.

Gravlax & Potato Summer Salad

May 23, 2014 | Leave a comment

Serves 2-4 people.

This is a wonderful summery cured salmon salad. Perfect for any Smorgasbord. The ingredients can be changed to fit personal taste – sometimes, we add boiled egg to the recipe, or whatever crunchy veg we have in the fridge…

When we have this salad on at the café, it is one of the most popular salads. Healthy, filling, delicious and authentic all in one.

Ingredients

  • 300g cooked, cooled new potatoes, halved
  • 200g cured salmon (or normal smoked salmon, if you prefer)
  • 100g green beans, blanched, cut into 3-4 cm pieces
  • 150g blanched green asparagus, cooled, cut into 3-4 cm pieces
  • 100g green peas, blanched, cooled
  • 10 cherry tomatoes, halved
  • A handful of crunchy green leaves (from iceberg to frisee – which ever you prefer)
  • 1/4 cucumber, cubed
  • 1 tbs chopped chives
  • Sprigs of dill to decorate

Add all ingredients to a bowl and mix gently. Arrange on a serving tray and drizzle over 2 large tablespoons of dill and mustard dressing. You can buy ready made Dill & Mustard dressing here

Dill and mustard dressing – how to… (this will make a larger quantity than needed but you can keep it in the fridge for a week and use for sandwiches or other salads)

  • 2 tbs of Swedish Mustard (we really like Slotts Senap)
  • 1 tbs white vinegar
  • 1 tsp sugar
  • A pinch of salt and pepper
  • 100 ml of rapeseed oil
  • 4 tbs finely chopped fresh dill

Mix mustard, sugar and vinegar in a bowl. Add the oil carefully, start by adding a few drops, then steadily adding a thin stream of oil to emulsify the dressing. If you add it too quickly it will split. Keep whisking until you have a good, creamy consistency. Add a little bit more oil if it is too thick.

Strong, salty and sweet licourice

May 22, 2014 | 2 Comments

Strong Scandinavian licourice. Lakrids. Yummy. It’s the thing that most of us really miss from home. Since we opened last year, we’ve even converted a few locals onto the taste of Turkish pepper sweets and anything with salmiakki flavour. Salmiakki is a nice Finnish word for saying “ammonium chloride” (NH4Cl) which really does not sound like something that should be in sweets, but we love it so much we see past it.

At the moment we’re doing a little feature on the salty licourice – here are some of the many kinds we stock. Learn these and next time a few sneaky Danes try to offer you one of these sweets, you can knowingly say “Ha! you fools! Don’t you think I know how strong Djungelvrål is?” instead of being the laughing stock when your face ends up looking like you’ve just swallowed a hedgehog.

Tyrkisk peber – a strong boiled sweet containing ammonium chloride. Not for the faint hearted – this stuff is strong. The grey version (firewood) is chewy and a lot milder.
Djungelvrål – little sweet licorice monkeys covered with ammonium chloride. Extremely salty in the beginning, but sweet finish. Not for young kids

PANDA licorice – soft licorice, not too strong. Go for salty or sweet version.
Piratos – Danish salty licorice – chewy, strong and salty. Not for young kids
Salt Bomber – sweet licorice with sugar coating – a good beginner, not strong – ok for some viking kids
Lakrisal – ammonium chloride pastilles, medium strength, a favourite all over Scandinavia – not for kids
Labre Larver – sweet sugared caramel coating, sweet licorice inside – not strong, ok for kids
Nappar – salty licorice dummies, medium strength, OK for kids
IFA salty pastilles from Norway – medium
Salty Dent – from Norway, salty pastilles, chewy (medium)
Bilar “lakrits” – marshmallow type liquorice cars from Sweden – mild. OK for kids. And grownups.

ScandiKitchen’s Eurovision Bingo 2014

May 2, 2014 | Leave a comment

Every year we play Eurovision Bingo. This year is no exception. Play live with us on our Twitter feed during all the shows – from the semi finals to the grand final on 10th May.

You can find us on Twitter here

We’re handing out Eurovision Bingo Cards all next week at the cafe so make sure you pick yours up when you pop by to stock up for your Eurovision Party at home.

Food to make for a Danish Eurovision Party

May 1, 2014 | Leave a comment

This May, Eurovision comes to Copenhagen. We’ve been inundated with requests about how to best make a Danish-themed Eurovision party for the grand final on 10th May.

Across Scandinavia, we treat ourselves on Eurovision evening. This means snacks, sweets and crisps. Nothing healthy. We love our treats, and this is one evening when we don’t hold back on the bad stuff. Below is a list of essentials, and a suggestion for a dinner or open sandwiches that you can easily make at home.

All the crisps

Some form of cheesy puffs – either Kims Ostepops or Cheez Doodles are fine.

Kims Snack Chips – pricier, but really good and worth the extra.

Sourcream & Onion from Estrella – a Swedish brand but sold in Denmark, too.

We love to dip our crisps – such as the Estrella ones, so we always make some form of dip mix. Our favourites here at SK are the dill or holiday flavour from Estrella. Mix the powder with a mixture of half-crème fraîche and half yogurt (100ml of each). Stir, and leave to set for about 20 minutes. If too thick, add a dash of milk.

All the sweets

Pick’n’Mix. Get the actual Scandi favourites from SK. A big, huge bag for everybody to share with as many kinds as possible. If you don’t like liquorice, make sure to order bags without.

Familie Guf or Matador Mix come in smaller bags – no strong stuff. Both very Danish.

All the liquorice

Super Piratos – strong, but solid

Tyrkisk Peber – strong. Just strong. So strong.

For comedy value, try packets of salty Spunk. (We also do a fruit version).

All the chocolate

Marabou is sold all over Scandinavia and is a firm favourite amongst Danes.

We also love Yankie bars, Holly bars and little mini chocolate turtles such as skildpadder. For comedy value, try Skumbanan.

All the open sandwiches

So very Danish and super easy to make. The most traditional way to prepare an open sandwich is on dark seeded rye bread, but choose which ever bread you prefer. We don’t eat much crispbread in Denmark, so stick to rye, crusty or brown bread.

It is easy to make an open sandwich – it is, after all, just a piece of bread with a little something on top. However, to make it the Danish way, it’s all about decorating the open sandwich in a way to make it look really nice – and ensuring the toppings provide both crunch, texture and taste.

Some ideas:

Cut the bread to the sizes you want. You can make these as canapé sizes (it will take quite a while to prepare so give yourself good time). Canapé size is around 4 x 4 cm. A larger finger food option is 4 x 8 cm – still fine to eat standing up. Any larger than this and your guests will need cutlery, plates and a place to sit. Traditional Danish open sandwiches are always eaten sitting down, except when made to canapé size.

Dark rye bread with liver pâté, chopped crispy streaky bacon and sliced, fried mushrooms. Alternatively, just add crispy onions on top of the liver pâté if you don’t want to faff around with frying bacon.

Boiled egg and prawns on dark rye bread. Add a few sliced of boiled egg to your buttered bread, a squeeze of mayonnaise on top and then add prawns. Decorate with a sprig of dill or chopped chives.

Danish cheese. We love Riberhus, it has a great bite to it. We love it with some form of jam on top (yes, really. TRY IT). Dark rye bread or crusty white bread, a slice of cheese and a dollop of cloudberry or strawberry jam is perfection.

Smoked salmon is a favourite all over Scandinavia. The bread can either be dark rye or crusty white. Butter your bread, top with smoked salmon. You can choose either a dill and mustard sauce, or make it extra Danish with some cold scrambled egg on top to decorate. Top with chives or dill.

Our meatballs are not the same as Swedish meatballs. Danish meatballs are bigger and are made with a mixture of veal and pork, as opposed to beef. If you have made Danish meatballs, you can slice them and pop them on a piece of dark rye bread. Topping is cooked red cabbage and a sprig of parsley or chervil.

Roast beef and Danish remoulade. One of the classic combinations. This one needs dark rye bread and very thinly sliced rare roast beef. Arrange the roast beef carefully to give the sandwich some height, then add a dollop of ‘remoulade’ dressing on top (Danes cannot live without remoulade – this isn’t the French version, so make sure you use Danish). Add a dollop of horseradish sauce or freshly grated horseradish, crispy onions and maybe some pickled cucumber.

Fried fish on bread. Does it sound weird? It’s not. A slice of dark rye bread is in order here. Either buy fillets of plaice in breadcrumbs and heat them up, or bread your own mini-fillets of plaice (if you buy them, you may need to cut them in two as they tend to be quite big). It is fine that the fish is cold when you add it to the bread. On top of the fish, add either a dollop of remoulade, or go with the classic combination of a bit of mayonnaise and some fresh prawns. Don’t forget slices of lemon to decorate.

A veggie option is dark rye bread topped with slices of boiled egg and tomatoes, topped with a bit of mayonnaise and chopped chives.

Finally, herring. Don’t be scared of the herring. We love herring. It is hard to pre-prepare open sandwiches with herring because the brine from the herring will soak your bread and it will be impossible for you to eat it with your hands. Instead, butter pieces of bread and serve the herring on the side for guests to add their own just before eating. This way, you can make the herring fillets as small or large as you like. Danish people absolutely favour plain onion herring and curried herring. The latter is very delicious and not at all as bad as it sounds if eaten with rye bread. Serve herring with shots of Aalborg aquavit. Down in one, sunshine, and the whole show is much more entertaining. Maybe.

No time to make open sandwiches? You need all the hotdogs

Scandi hotdogs. The easy option.

Danes eat two types of hotdogs, the red ones or the brown ones. The red one is red. It tastes a bit like the brown one. We just like the colour.

Red hotdog sausages here

Brown version here

Get yourself some hotdog buns – small ones, not the massive one. Finger rolls are also good.

A standard Danish hotdog will have the following toppings:

– Ketchup (Bahnke does a good version – we like our ketchup a bit spicy)

– Sweet or strong mustard – find the real Danish ones here

– Remoulade here

– Crispy onions here

– Raw chopped onions (optional – we don’t blame you for not doing this one)

– Sliced pickled cucumbers (agurke salat) here

To prepare the sausages, bring a pan of water to simmering point then turn it off. Add the sausages for 4-5 minutes until heated through. Wait. Wait some more. Heat the buns and voilà, it’s done. If you try to fry or boil the sausages, they will split. Don’t do it. 1-2 hotdogs per person should be sufficient.

Velbekomme – and enjoy the show. #JoinUs!

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