Sill maka Matjes Herring

October 2, 2014

  •  Start with buttered bread,lettuce and sliced yukon gold potato and sliced med-hard boiled egg.
  • IMG_3678
  • Add Matjes herring
  • IMG_3679
  • Top with chopped chives and crème fraîche on the side. Var så god.
  • IMG_3686 Drink with beer and snaps (aquavit) Skål!

Pickled Herring

February 29, 2012

DRESSING

  • 1 C white vinegar
  • 4 TB water
  • 1/2 C sugar

Combine sugar & water in microwave to dissolve, then add vinegar.

  • 1 Quart salted herring filets (hard to count filets, since size varies so much). Soak in fresh water overnight.
  • 4 TB onion sliced thin
  • 6 white peppercorns crushed
  • 6 whole allspice, crushed
  • 2 Bay leaves

Cut  filets on the bias, slide spatula under slices and arrange in glass serving dish. Sprinkle spices on first layer add onion rings and bay leaf. Repeat with more herring and spices. Pour dressing over fish and cover. Refrigerate at least a day.

Julbord Menu

January 22, 2012

First Course

Cured Salmon
Pickled Herring
Sill Salad
Small boiled potatoes
Deviled eggs topped with caviar or small shrimp

Second Course

Cold cuts: Wesphalian ham, salami, Thuringer
Cheeses: Gouda, Jarlsberg, Brie, Blue, etc
Pate
Dilled Cucumber salad
Pickled beets

Main Course

Meatballs with Lingonberries
Prinskorv (small sausages)
Baked Ham
Potatis Korv
Pork Ribs
Red Cabbage
Jansson’s Frestelse (Temptation)

Dessert

Rice Pudding
Mormor’s Danish Ice Cream
Assorted Swedish Cookies

Condiments to have at all courses

Knäckebrod (hardtack) and other crackers
Orange Limpa, sourdough baguette, pumpernickle, rye breads
Butter
Mustard
Sour Cream
Lingonberries
Small boiled potatoes

Beverages

Pilsner beer
Glögg
Aquavit
Champagne, Scotch Whiskey, Port
Sparkling Water
Coffee, Tea

God Jul!

Holidays in our house mean it’s time for “Jansson’s temptation”. Enjoy! (note, 2 recipes listed here)

svgs 4-6

Preheat oven 350°F

  • 7 medium boiling potatoes (ex: Yukon Gold), peeled, cut into 2-inch strips 1/4″ thin. Put into cold water to keep from discoloring.
  • 2 onions, thinly sliced, sautéed in 2 TB butter 10 minutes until soft. Do not brown.
  • 1 can/flat anchovy-style sprats fillets (herring), drained. Save the juice.
  • white pepper to taste.
  • 2 TB bread crumbs (preferably Panko).
  • 2 TB butter, not melted.
  • 1 C heavy cream, whipping cream or half-and-half.
Directions:
Butter the baking dish, drain and dry potatoes.
Layer bottom of dish with: potatoes, then sautéed onions and anchovy, repeat, end with top layer of potatoes. Sprinkle first layer with some white pepper.
Add cream and anchovy juice.
Top layer: scatter bread crumbs on top and dot with 2 TB butter broken into pieces.
Bake 45 min or until potatoes are soft and the liquid is absorbed. Let cool. Serve warm.
[can do day ahead and reheat]
Ulla Sabelstrom’s 2009
  • 5 large potatoes – peel, slice into narrow fries
  • 1 med onion – slice thin
  • 2 cans Swedish anchovy sil
  • 1 C whipped cream
  •  butter
  • 4 TB soy sauce
  • bread crumbs
  1. Saute sliced onion in butter, add soy sauce and remove from heat to cool.
  2. Put half of sliced potatoes into bottom of buttered baking dish. Add all of onions, anchovies, top with rest of potatoes plus juice from cans of anchovies.
  3. Top with dabs of butter, add half of cream.
  4. Bake 350° for 20 minutes then add remainder of cream. Continue baking uncovered until golden brown 20-25 minutes more)