December 19, 2014 |
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
Author: Bronte Aurell
Recipe type: Starter
- 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
- Drain the herring, discard onion bits and brine.
- In a bowl, mix all the dressing ingredients together. Whisk until the mixture is creamy and combined, then season to taste.
- Add the drained herring and marinate for a few hours.
- Enjoy with rye or crisp bread.
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November 28, 2014 |
It is no secret that we Nordics absolutely love aquavit. Okay, yes, it’s strong stuff, but we only do drink it when we’re having smörgåsbord and we’re usually pretty careful with the stuff.
The Nordics have been drinking aquavit for centuries – since the 15th century, in fact. The tipple is usually around 40% alcohol and flavoured with strong herbs such as dill, caraway and anis – making them a perfect partner for pickled fish, such as herring.
Tomorrow Saturday 29th November we’re honoured to be joined by the all-knowing Aquavit expert Jon, who will be on site from midday onwards, offering helpful teachings and tastings to all our customers about a range of different aquavits. In fact, we did similar taste training at the cafe this week and we learnt a lot about not only the Aquavits that we serve at the cafe but also different types available on the market. Jon is bringing several aquavit – and will be making some aquavit based cocktails, too.
Aquavit is usually drunk ice cold but when you do the tasting without food, you sip it instead of down it all in one – and this is why Rebekka, Trine and Joanna look a bit shocked in the picture as it is a lot stronger in flavour this way! Just remember, when you serve it at home, pop the bottle in the freezer for a good few hours before hand and serve the shots – with food – and you don’t need to sip.
If you are popping by on Saturday, join our competition, too: Everybody who buys any aquavit tomorrow at the cafe will be entered into a competition to win 2 extra bottles (A 700ml bottle of Hammer Aquavit AND a 700ml bottle of Jubilæums Aquavit) – winner will be drawn at end of the day and be notified by phone to come pick up their extra stash. Usual rules apply, no alternative prize.