Create your own National Day feast by making a traditional Swedish dinner.
Toast Skagen - Starter
Ingredients
4 servings
4 slices of white bread
320 g (11 oz) peeled shrimps (prawns)
4 tbs mayonnaise
1 tbs Dijon mustard
150 g (5 oz) whitefish roe
50 g (2 oz) fresh dill
1 lemon
butter |
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Preparation
Cut off the crusts of the bread slices. Sauté the bread golden brown on both sides in a little butter. Place on paper towels. If the shrimps are large, cut them into smaller pieces. Save four sprigs of dill for garnishes. Finely chop the rest of the dill and mix with the shrimps, mayonnaise and mustard. Apportion the mixture on the slices of sautéd bread. Shape the whitefish roe like eggs and place on top of each toast. Garnish each with a sprig of dill and serve with a slice of lemon.
Biff á la Lindström - Main Course
Ingredients
4–6 servings
500 g (18 oz) ground (minced) beef
100–200 ml (½–1 cup) water
3 egg yolks
½ onion
150 g (5 oz) pickled beets + juice
35 g (1¼ oz) capers
salt, white pepper |
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Preparation
Finely chop the onion and cut the beets into small cubes. Mix the ground beef with the egg yolks, a little water, plus salt and pepper into a smooth batter. Add onion, capers and beets plus a little of the beet juice. Shape into small round patties. Place a pat of butter in a frying pan and quickly fry the beef patties golden brown on both sides, without letting them become well done inside.
Hjortronparfait - Dessert
Ingredients
8–10 servings
8 egg yolks
200 ml (1 cup) strained cloudberry jam
100 ml (½ cup) cloudberry liqueur
100 g (3½ oz) sugar
600 ml (3 cups) heavy whipping cream
Nut bottom:
50 g (2 oz) ground hazelnuts
50 g (2 oz) ground blanched almonds
25 g (1 oz) flour
160 g (5 oz) sugar
2 egg whites
50 g (2 oz) melted butter |
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Sauce:
2 egg yolks
40 g (1½ oz) sugar
50 ml (¼ cup) cloudberry liqueur
200 ml (1 cup) heavy whipping cream |
Preparation
Place egg yolks in a bowl, add sugar and beat vigorously over boiling water to a fluffy, sabayon-like consistency. Remove from the heat, continue to beat until cooled and blend in the cloudberry jam (first put through a strainer to remove the seeds) and liqueur. Whip the cream into a foam that is not too hard, then carefully pour onto the egg batter. Divide the parfait into two low, round molds. Place the molds in the freezer for at least 3 hours or until the parfait has become completely hard.
Mix all the dry ingredients for the nut bottoms. Beat the egg whites a little, blending them with the butter and with the dry ingredients into an even batter. Spread out in three circles (equivalent in size to the parfait molds) on a greased baking sheet or baking paper. Bake in the oven (200oC/400oF) to a golden brown color. Take out and remove from the surface before they completely harden.
To make the sauce, beat the egg yolks, sugar and liqueur into a fluffy sabayon over low heat. Remove from the heat and continue to beat until cooled. Whip the cream and carefully add to the sauce.
Place the parfait bottoms between the nut bottoms and sprinkle a little confectioner’s sugar on top. Serve with the cloudberry liqueur sauce.