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Monthly Archives: March 2015

Surströmming – Fermented Herring

March 9, 2015 | Leave a comment

Sometimes, when we want to giggle, we watch this clip of our Jonas in Hyde Park making the poor journalist from The Telegraph Newspaper try Surstromming fermented herring.

It’s worth the 3 minutes of your life.

Surstromming is fermented herring – the smell is so bad when you open it that people only ever do so outdoors.  It is very strong. However, it is a delicacy in Sweden and is eaten with flatbread wraps, potatoes and sourcream.

NOTE: Always store the tin chilled, never open inside, the tin will squirt when you open it due to pressure – and it is illegal to take onto most airplanes. So, now you know.

Buy Surstromming here

Recommended Products

    Mjalloms Havre Tunnbrod – Oat Flatbread 120g
    £2.59
    Mjalloms Rag Tunnbrod – Rye Flatbread 120g
    £2.59
    Oskars Surstromming *(Ship to UK ONLY) – Fermented Herring 300g
    £8.99
    Mjalloms Gammeldags Tunnbrod – Wheat & Rye Flatbread 320g
    £3.59
    Polarbrod Sarek – Thin Flatbread 8-pack
    £2.69
    Arla Gräddfil – Sour Cream 300ml
    £1.89

Recipe: Softly boiled egg with asparagus on rye

March 5, 2015 | Leave a comment

Soft egg with asparagus on rye

Just some inspiration for a lunch time open sandwich to make at home... A beautifully softly boiled egg with delicious green asparagus.
Soon, asparagus will start to be more available as the season starts in the UK - and what better pairing than egg and delicious dark rye bread.
Open sandwiches are super healthy and easy to make. And so very, very pretty.  We recommend serving this along with two other kinds as a light lunch - you can find other open sandwich inspirations on our blog.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Open Sandwich
Cuisine: Scandinavian
Servings: 2
Author: Bronte Aurell

Ingredients

  • 2 slices of seeded rye bread
  • butter
  • 10 asparagus
  • 2 boiled eggs boiled 5 minutes - still soft but not too runny
  • chives or chopped spring onion to top
  • salt
  • pepper

Instructions

  • Boil the eggs and dump into cold water to stop the cooking process
  • Blanch the asparagus for 1-2 minutes and also dump into cold water to stop the cooking process.
  • Butter the rye bread, cut the asparagus to fit the length of the bread.
  • Carefully peel the egg - it should still be very soft but not completely runny. With a sharp knife, cut in half and carefully place yellow side up on the asparagus.
  • Top with sliced spring onion or chives, salt and pepper.
  • As with all open sandwiches, eat with knife and fork.

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