Swedishrecipes3

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e-mail: meraya@hotmail.com Web address: http://hem1.passagen.se/liliet

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If you use fresh salmon I would recommend you to deepfreeze (-18⁰C) for at least 24 hours before curing it. This may kill any parasites like binneki worm which is common in salmon.
Serve thin slices with rye bread and gravlax sauce, not usually boiled potatoes. Stewed sliced or cubed potatoes suits better than the boiled.

Time taken:
Before curing: 24 hrs in the freezer
After curing: 2days in the ´fridge

You need:
2 fillets of salmon with the skin on and equally in size. Deep frozen salmon should be at least half thawn. You may take 200g/portion. 1 tsp = 5 ml; 1 tbsp = 15 ml

To every kilogram salmon:
2 tsp coarsly grounded white or black peppar
4 tbsp salt
2 tbsp sugar
50 g fresh dill

How to prepare it:

Bruise dill or chop it. Mix all the ingredients together and rub against the flesh of salmon. Close together the two fillets with the spices in between. Put in a plastic bag, wrap it round into a packet. Place it on a plate and put another plate over to press the salmon halves together while curing. Leave in the refrigerater (6-10⁰C) turning upside down now and then. Aftr 2 days it is ready to use. Slice paper thin with a fillet knife and garnish with fresh dill. Serve sauce in a sauce can.

Swedish mustard

1 dl Colmons mustard (english mustard powder)
1 tbsp vinegar
2 tbsp liquid honey
1 tsp salt
½ dl creme fraiche
½ dl single cream

Mix the first four ingredients together. Beat the last two together and then mix all together to make a smooth paste. Left overs can be used to spread on ham, bread or even to dip the barbecued meat in.

Mustard sauce
(Gravlax sås)

Mix 30 ml of the Swedish mustard you made according to the above recipe,
or any sweet mustard with 30 ml sugar and 15 ml vinegar.
Add 200 ml oil gradually, stirring steadily. It can coagulate otherwise.
When you have a smooth thick sauce add finely chopped fresh dill.

Potato sallad

King Edward is suitable.

Hint:
Cut the potatoes in cubes 2 x 2 cm and boil until just done.

One portion:
2½ dl boiled potato cubes
1 dl mayonnaise
1 dl natural yoghurt
1 tbsp salted capers
5 small pickled silver onions
salt and peppar

Mix together and garnish with a sprig of parsley.

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Traditional Swedish Bread
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1. Svele	2. Lompe	3. Jölstralefse
Svele: makes 15 1 - 2 eggs; 2 dl double cream; 3 dl 3 % fat milk; 30 ml golden syrup; 15 ml granulated sugar; pinch of salt; 5 ml sodium bicarbonate or baking powder; 4½ dl plain flour. Mix all the ingredients together and beat until you get a pancake consistency. Let it stand 30 minutes to one hour stirring occassionally. Fry as pancakes but they should be of ½ cm thickness. Eat with jam and whipped sour cream.	Lompe: makes 12 1 kg boiled cooled potatoes; 15 ml salt; 2½ to 3 dl wholemeal flour. Mash the potatoes and add salt. Mix gradually to make a smooth pliable dough adding flour little at a time. It should be like a bread dough. Roll into a cylinder shape, cut into slices and roll out into ½ cm thick 15 cm diameter bread. Bake immediately on a medium warm griddle. Prick with a gaffle if you want to make a pattern.	Jölstralefse: makes 15 These are called lefse too.2½ dl sour milk or natural yoghurt; 2 dl 3% fat milk; 1 dl double cream; ½ dl granulated sugar; 1½ teasp ammonium bicarbonate Beat into a dough but do not overbeat hence it would be difficult to manage. Form into a cylinder and cut 15 equal slices. Roll out into ½ cm thick round bread and bake in a medium hot griddle. These are eaten cold with a buttercream made with 125 g butter and 45 ml double cream and 3/4 dl granulated sugar beaten together. You may replace sugar with honey as I do. Tip: I cut out my circles 8 cm diam and deep freeze them in a plastic box with layers of greaseproof paper between so that it is easy to separate a few when you need. Ideal party food and you can even cut them in smaller circles.
Useful hints: These are ideal party food when made in smaller cirkels than the traditional size. All these recipes can be deep frozen with greaseproof paper in between so that it makes it easy to separate one out of the batch when you need just one. Thaw in micro 1250 W High 20 seconds (please adjest the time according to your microwave oven; or in a conventional oven at 175⁰C. You can thaw them in your bread toaster. They make ideal wraps and substitute tortillas or dosais(=svele).
How to bake the Swedish Traditional Bread medium heat If you do not have a griddle - the type you use for Singin´ Hinnys or Chapatis, you may use a cast iron, thick bottomed fry pan. Lightly grease the griddle for Lompe and Jolstralefse(even called Lefse), and like for pancakes when you bake the Svele. Wipe out excess fat with a kitchen towel. When the griddle is hot put one bread and bake while patting with a folded kitchen towel enabling the bread to rise evenly. If you do not do this some airbubbles can be higher than the others and it would not "ruin" the appearance. Remeber that you treat Svele as you do with a pancake mixture and as you bake pancakes. Then you need little more fat on the griddle.

e-mail: meraya@hotmail.com webaddress: http://hem1.passagen.se/liliet

There are five pages of Swedish recipes on this site. Have you seen them all?