Most of you are familiar with Gravad Lax, a popular delicacy in the English-speaking world, and English has naturally adopted the short version of its name, gravlax. There seems to be endless ways to flavour this fish from beetroot, horseradish to gin and juniper. You may not be aware of the lesser known Swedish classic…
Starters
Chilled Cucumber & Crayfish Soup
I am a huge fan of Greek style yogurt, it is so versatile, protein packed, loaded with probiotics and sustaining. This kind of yogurt is high in fat and in stark contrast from the consensus of even just 10 years ago, when we were all told to shun fat and supermarkets responded with shelves upon…
Beetroot & Horseradish Cured Gravlax
The gravadlax I ate in Sweden as a child, prepared by my mother and grandmother always tasted so fresh, with vibrant flavours, accompanied with dill flecked mustard sauce, undoubtedly had a given place on the smörgåsbord served at Midsummer parties and the Christmas celebration Julbord. Infact Swedes enjoy it at any celebration, served finely sliced,…
Jerusalem Artichoke Soup with Chanterelles, Lemon, Parsley & Walnuts
Neither from Jerusalem or an actual artichoke, this strange, knobbly vegetable is, in fact, a tuber from the sunflower family. The white flesh of this vegetable is nutty, sweet and is a good source of iron, B vitamins and thiamin. It will discolour if exposed to air so place the peeled vegetable in a bowl of acidulated water until ready to…
Whipped Chanterelle Butter
The Swedish word for fungus is ‘svamp’ Popular mushrooms in Sweden include the trumpet chanterelle, black chanterelles and hedgehog mushrooms. By far the most famous fungi is the golden chanterelle, with its woody, peppery flavour, it can be picked throughout the summer and into early autumn. You will seem them in abundance in the Food Halls…
