SNEAK PEAK:
The Santesson Recipe Collection: Swedish Cooking
These recipes first appeared on Anne and Johan Santesson’s website at URL http://www.santesson.com/recept/, the first ones being included in 1996. A few of the recipes are perhaps not quite typical “Swedish”, even if they ought to be. These recipes do not carry a Swedish flag.
Table of Contents
Gravlax and Avocado Mousse
Janssons frestelse - Jansson's Temptation
Sillsallad - Swedish Herring Salad
Nässelsoppa - Nettle Soup
Ärtsoppa - Pea Soup
Laxsoppa - Salmon Soup
Bruna bönor - Brown Beans
Hasselbackspotatis - Hasselback Potatoes
Rödkål - Red Cabbage
Julskinka - Christmas Ham
Hamburger à la Lindström
Kroppkakor - Potato Dumplings
Pyttipanna - Hashed Leftovers
Sjömansbiff - Sailor's Stew
Köttbullar - Swedish Meatballs
Kalvfrikadeller - Veal Meatballs
Kräftor - River Crayfish
Gravlax - Salt and Sugar-Cured Salmon
Äppelmos - Stewed and Mashed Apples
Hovmästarsås - Mustard sauce
Ostkaka - Cheesecake
Västerbottensglass - Cheese Ice Cream
Saftsås - Fruit Syrup Sauce
Lussekatter - Saint Lucia Buns
Ris à la Malta - Rice with Oranges and Whipped Cream
Skånsk äppelkaka - Scanian Apple Cake
Semlor - Almond and Whipped Cream Stuffed Buns
Swedish Punch and Chocolate Sweets
Våfflor - Waffles
Svartvinbärsbrännvin - Home-made Absolut Kurant
Saft - Fruit-syrup
Glögg - Spicy Hot Red Wine
Vargtass
Gravlax and Avocado Mousse
When you end up with leftovers of gravlax, this mousse is a great way of using them. On a hot summer evening serve it refrigerated, but on a cold winter day it can even be served at room temperature.
Ingredients:
•200 g gravlax
•200 g avocado meat (scoop out the meat of a medium size ripe avocado)
•2 tbsp dry sherry
•2 tbsp fresh lemon juice
•salt and pepper as desired
Proceed as follows:
1. Set aside 50-75 grams of the gravlax. Puree the remainder in the food processor.
2. Add the avocado meat and continue pureeing.
3. Add the sherry, the lemon juice and pepper and salt as desired and continue the pureeing until you have a smooth mousse.
4. Spread the mousse on crackers or small pieces of toast.
5. Cut the remaining gravlax into thin strips and use these to adorn the mousse.
We have tried several ways of spicing the mousse (e.g., cognac and port wine) but dry sherry is by far the best way. What remains to be tested is what a few dashes of Tabasco® would do to the dish. If you try that before we do, please let us know about the result.
Janssons frestelse - Jansson's Temptation
This dish is a modified form of the anchovy gratins which were popular in Sweden during the 19th century. In it's present composition it dates back to around 1900. Earlier it was believed that the name came from the Swedish opera singer Pelle Janzon, however it now appears that the dish got its name from the title of a 1928 movie.
Ingredients:
•200 - 300 g anchovy filets (Please note: Swedish anchovy filets are prepared from sprat (scientific name: Sprattus sprattus) whereas US filets are prepared from anchovy
(scientific name: Engraulis encrasicholus). Sprat filets should be used!)
•6-8 large potatoes
•2 large yellow onions
•30 g butter
•1/3 teaspoon black pepper
•1/2 teaspoon salt
•150 ml cream
•2-3 tablespoons breadcrumbs (dried and finely crushed white bread)
Proceed as follows:
1. Peel and slice the potatoes, cut the slices in thin strips (or use your food processor!). Cover the potato strips with plenty of water.
2. Peel and chop the onions finely and fry for a few minutes.
3. Heat the oven to 250 oC, butter a dish.
4. Drain the potato strips, put a layer of potato strips at the bottom of the dish, on top of this a layer of anchovy filets and chopped onions, then another layer of potato strips, then another anchovy/onion layer, etc. The uppermost layer should be potato strips.
5. Spread the dried breadcrumbs over the dish, sprinkle with melted butter.
6. Place in the oven for 30 minutes, then add the cream and continue baking for another fifteen minutes. Serve hot!
A completely different origin of the dish has been suggested by Suzanne Koski in an e-mail: "According to Craig Claiborne, Pastor Jansson brought his flock to Bishop Hill, Illinois in the mid19th century.
TO BE CONTINUED... Buy now and get all the Recipes!
