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Recipe: How to make Senapssill Mustard herring

December 19, 2014 | Leave a comment

No Smörgåsbord is complete without the infamous pickled herring – and this herring dressing is as traditional as they come.

Serve the Mustard Herring with dark rye bread or crisp bread. Always serve herring at the beginning of the meal – along with a shot of chilled aquavit.

Recipe: How to make Senapssill Mustard herring
Recipe Type: Starter
Cuisine: Scandinavian
Author: Bronte Aurell
Prep time:
Total time:
Serves: 4
An essential component on any Nordic Smorgasbord.
Ingredients
  • Recipe Serves 4
  • 1 x 220g jar of plain pickled ABBA herring (or equivalent weight of a good plain ready pickled herring)
  • 1 tbsp white wine vinegar
  • 11⁄2 tbsp sunflower oil
  • 11⁄2 tbsp crème fraîche
  • 11⁄2 tbsp caster sugar
  • 1 tbsp Slotts Skånsk mustard (or grain mustard)
  • 1⁄2 tbsp Dijon mustard
  • 1⁄2 tbsp single cream
  • 1 tbsp mayonnaise
  • 1 shallot, very finely chopped
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh chives
Instructions
  1. Drain the herring, discard onion bits and brine.
  2. In a bowl, mix all the dressing ingredients together. Whisk until the mixture is creamy and combined, then season to taste.
  3. Add the drained herring and marinate for a few hours.
  4. Enjoy with rye or crisp bread.

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Recipe: Rödbetsallad Apple and Beetroot Salad

December 11, 2014 | Leave a comment

This dish is a must on most Scandi Christmas Smorgasbord tables. Mostly in Sweden, where it is absolutely essential. No beetroot salad = no Christmas.

It’s super easy to make it – have a go at home, but please do try to use a Scandinavian pickled beetroot for the best result. It just works better.

Recipe: Rödbetsallad Apple and Beetroot Salad
Author: Bronte Aurell
Prep time:
Total time:
Serves: 4
Ingredients
  • 1 jar of pickled beetroot 300g (drained weight approx. 280g)
  • ½ apple
  • 50g Mayonnaise
  • 50g Crème fraiche
  • Squeeze of lemon juice
  • Salt, pepper
  • 1 tbs chopped chives (optional)
Instructions
  1. Drain the beetroot well and cut into bitesized pieces. Peel and cut apple into similar sized pieces.
  2. Mix the beetroot and apple in a bowl, add mayonnaise and crème fraiche and stir. You are looking for a good creamy consistency and a medium pink colour (if the beetroot is not drained properly, you will get a runny consistency).
  3. Season to taste (add sugar if using a tart variety of pickled beetroot). Add more mayo and crème fraiche, if a creamier salad is desired.
  4. The colour of the salad will go darker once it sets. Leave to set in the fridge for a few hours or even overnight. If it goes too dark, just add a bit more crème fraiche or mayonnaise just before serving. If using chives, add chopped on top before serving.

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