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askwhatsforlunch · 11 months

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Pickled Cucumbers

These tasty Pickled Cucumbers are easily made and ready to add their bite, crunch and tang to your meat, fish, smörgås or crispbread in under half an hour!

Ingredients (serves 2):

1 1/2 heaped tablespoon caster sugar

3/4 teaspoon fleur de sel or sea salt flakes

1/4 teaspoon dried dill

3 tablespoons apple cider vinegar

1/3 large cucumber, rinsed

In a small bowl, combine caster sugar, fleur de sel and dill. Give a good stir. Stir in apple cider vinegar, until sugar and salt are completely dissolved.

Cut cucumber into thin slices, and stir them into the vinegar mixture. Press the cucumber slices gently so that they are submerged in pickling mixture. Allow to sit, at room temperature, at least half an hour.

Serve Pickled Cucumbers with Swedish Meatballs, Poached Salmon,, Strömming Burgare, or onto Rye Bread.

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askwhatsforlunch · 25 days

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Poisson d'Avril!

In France, we call April's Fool Poisson d'Avril (April's Fish), for some reason! And this is with that exclamation we reveal the joke or trick. And as I'm back home and Mum has cooked a beautiful dish of monkfish for Easter Monday, I am inspired to share a few delicious fish --but not fishy!!-- and seafood recipes, suitable for a Spring weather, whether the sun is shining brightly and warmly in a cloudless blue sky, or rain is pouring ceaselessly!

Creamy Smoked Haddock Pasta

Mafaldine alle Piè d'Asino

Apple Herring Potato Salad

Spicy Prawn Sandwich

Ray with Herb Caper Butter Sauce

Smoked Salmon and Pickled Cucumber Sandwich

Risotto al Salmone e Calamari

Lingonberry and Whisky Sea Bass Carpaccio

Lime and Lemon Conger

Lax Potatissallad (Salmon Potato Salad)

Café Anatole’s Salmon in Aspic

Salade Niçoise

Prawn and Octopus Pasta Salad

Anchovy and Mackerel Salad

Strömming Burgare (Smoked Herring Sandwiches)

#Poisson d'Avril #Poisson d'Avril Recipe List #Fish #Fish recipes #Recipe List #Recipe Box #April's Fool #April's Fool Day #Springtime #Spring #Spring recipe

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askwhatsforlunch · 3 years

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Strömming Burgare (Smoked Herring Sandwiches)

My first evening in Stockholm, two Summers ago, I spent it ambling through Gamla Stan and enjoying the Kulturfestival, dancing and conversing with people, from American tourists to Swedes (i svenska). And when I felt a bit peckish, I bought a smoked herring sandwich and a cold beer at one of the food stand, and enjoyed it very much, also! Ever since, I’ve wanted to re-create the recipe. So, I made Strömming Burgare for lunch today; it is simple enough, but so, so tasty (Jules loved it, too!) Happy Saturday!

Ingredients (serves 2)

1/2 small red onion

1/2 lemon

2 large pieces fresh Baguette

2 tablespoons olive oil

4 tablespoons Plain Breadcrumbs

150 grams/5.30 ounces smoked herring fillets

8 tablespons Senap och Dillsås (Mustard and Dill Sauce)

6 leaves gem lettuce, rinsed

2 fluffy sprigs fresh dill

Preheat oven to 200°C/395°F.

Peel and finely slice red onion. Place onion slices in a small bowl. Thoroughly squeeze lemon juice all over the onion slices. Toss well, and let stand, 5 minutes.

Place Baguette pieces in the oven to warm, about 5 minutes.

Heat olive oil in a large, nonstick frying pan over medium-high heat.

Spoon Breadcrumbs into a shallow plate. Gently roll smoked herring fillets into the Breadcrumbs, to coat evenly. Then gently place them in the pan, and fry in the hot oil, about 3 minutes on each side.

Remove Baguette pieces from the oven. Cut each Baguette piece in half, but not all the way through, and open like a book. Generously spread Senap och Dillsås all over.

Roghly chop gem lettuce and arrange a layer onto the bottom half of each Baguette. Top with fried smoked herring fillets, red onion slices and fresh dill. Close sandwich, pressing slightly.

Serve Strömming Burgare immediately with a pale ale or a light Chardonnay.

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