Eggs and soused herring on crisp bread #179

Eggs and soused herring on crisp bread? Well this is a very Swedish appetizer that is commonly served on Smörgåsbord, Christmas and Easter but can and are served year round. The main ingredients are soused herring that is a mainly Scandinavian type of pickled herring (read more on it here), boiled eggs, chives and red onion. The Swedish name for this type of herring is "Matjsesill" but you can also use Swedish anchovies that is called "Ansjovis" this is however very different from the Mediterranean anchovies.

Now for the name, it´s called "Gubbröra" in Swedish which pretty much translates to "Old man´s mess", not that mouth watering for your weekend appetizer is it? Well that is why I called it eggs and soused herring on toast. 

Now for the ingredients, there are loads of variations on this dish, some use soft boiled eggs, mayonnaise, creme fraiche, sour cream, different types of onions and even other herbs like dill. The recipe below is my version of it so feel free to experiment with the flavors.

I like to serve it on a crisp bread that is common in Sweden called "Knäckebröd", it´s a non sweet crispy bread mostly served for breakfast or instead of fresh bread for soups or smaller dishes. If you can´t find any then a dark rye bread is good as well.

Eggs and soused herring on crisp bread

I usually don´t write measurements for my recipes but since you most likely haven´t got a clue I will this time, I written the ingredients in parts form so use as much as you plan on serving.

8 parts boiled chopped eggs
4 parts chopped soused herring (discarded from the pickling liquid)
1 part chopped red onion
1 part chopped chives
1 part mayonnaise
1 part creme fraiche
Crisp bread or rye bread for serving

Combine all ingredients, season with pepper, if you think it´s lacking salt then use the picking liquid from the herring instead of regular salt.


Smoked salmon with horseradish cream, chive oil, dill, radish #178

Smoked salmon can be used in so many ways so if you get stuck in your cooking and need to come up with something new then getting some smoked salmon might be a good idea, it is very versatile and can be used for pastas, garnish soups, appetizers, pizza and sandwiches. This time I was in the mood for a fresh spring or summer appetizer so I made a horseradish cream, added a simple chive oil, a bit of dill and to add some crunch some raw radishes, that´s all it need!

Smoked salmon with horseradish cream, leek oil, dill, radish

smoked salmon
creme fraiche
fresh chives
olive oil
salt, pepper

Peel and grate the horseradish and combine with some creme fraiche, I use about 1 part horseradish to 6 parts creme fraiche, season with salt and pepper. Leave to rest for about one hour to two hours. Do not add any extra horseradish if you think it is to bland because the flavor will get stronger after marinating.

In a blender mix the chives with a little bit of olive oil, salt and pepper, wash and cut the radishes into thin strips. Add the smoked salmon to a plate, add the horseradish cream, chive oil, some dill and the radishes, serve!


Cevichè with tomatoes, cod and holy basil #177

Cevichè is always a good idea but an even better idea once it´s hot outside, I have made a few variations of Cevichè here before but this time I added some tomatoes, this gives the dish a bit more sweet taste and almost resembles an Gazpacho (that I also made a few, link is below) that I think worked really good.

As always choose the freshest fish you can find and spend a little extra, as usual you´re only serving tapas so the cost won´t be too big anyway, good luck. For some other Cevichè recipes check out my previous Shrimp cevichè with mango or Cod cevichè with blood orange and chives.

For the gazpacho i recommend my Gazpacho salad or my Green gazpacho with cream cheese, happy cooking!

Cevichè with tomatoes, cod and holy basil

fresh cod
holy basil
olive oil
lime juice
salt, black pepper
spring onions
red chili

Dice the cod and tomatoes and combine, add lime juice, salt, pepper and sliced spring onions and chili and let marinate for half an hour. Roughly chop the holy basil and add to the fish, season with salt and pepper and let sit for another half hour. Before serving check the taste and adjust flavors if necessary.


Cod with Italian Salsiccia & tomatoes #176

Cod is an amazing fish, especially if you can get your hand on a big one, or at least a piece of a big one. This one is a small piece of the loin or back of the cod. The price is usually higher for the bigger ones but so is the quality so if you want the best you´ll need to spend a bit extra. 

I think cod is a great fish to serve with a bit more meatier sides like bacon, red wine sauces or like in this recipe a quick ragu with Italian Sasiccia and chopped tomatoes. It´s a bit rustic dish that suites the cod perfect.I pre-salted the cod a few hours before, this will make the fish a bit firmer. 

The ragu is simply diced raw Italian Salsiccia that is fried in a pan and then cooked with some fresh chopped tomatoes into a ragu. The Salsiccia was seasoned with fennel and garlic so if you can´t find a Salsiccia with that flavor you could add some crushed fennel seeds and a clove of garlic. 

The recipe can also be varied in many ways and of course served as a main course. Why not replace the fish for halibut, pork loin or maybe the Salsiccia for Spanish Chorizo.

Cod with Italian Salsiccia & tomatoes

fresh loin of cod
raw Italian Salsiccia
olive oil
salt, pepper

Cut the cod in serving size pieces, salt them and leave in the fridge for about two hours. Dice the Salsicca and tomatoes. Add the Salsiccia to a pan and add a little bit of olive oil and cook until they are done, about 5-10 minutes. Add the tomatoes and lower the heat to low and let it cook for about 15 minutes. Add a bit of water if it gets to dry, season with salt and pepper. Chop the parsley and add to the ragu.

Take the cod and pad dry with paper and then cook skin side first in olive oil. Once they have a golden colour on the skin remove and finish cooking in the oven on medium heat. Serve. Good luck.


Iberico ham with Jerusalem artichoke and olive oil mayonnaise #175

Iberico ham is the luxurious type of Spanish Serrano ham. It is made from a special breed of pigs called Iberico that is also known as the black Iberico. The ham or Jamon as it is called in Spain is therefore called Jamon Iberico but is also known as Pata Negra. 

I have used the standard version of the ham, if you want the best one you need to get an Jamon Iberico de Bellota, then the pigs are free-range and fed loads of acorn that flavors the meat. Usually the ham is cured for a longer time as well. If you want to know more about the different variations of Spanish ham then Wikipedia has a short but good post on Iberico ham

Now for some cooking, as long as the ham go you should use a Iberico one since it has more fat that is one of the key elements in this dish. I serve the ham at room temperature with deep fried Jerusalem artichokes and a olive oil mayonnaise. The Jerusalem artichokes gives a little bit of texture as well as paring really good with the intense ham flavor. 

The olive oil mayonnaise make the dish a bit more moist and the taste of olive oil mayonnaise i great in a small dish like this. Use a mild olive oil, if it is to intense it will be to powerful, if the oil you have is to intense you can replace half of the amount of oil with a neutral vegetable oil. As the dish is quite fatty you won´t need to serve very much, that will be a relief when it´s time to pay for the ham, on slice or two for each serving is enough.

Iberico ham with Jerusalem artichoke and olive oil mayonnaise

Iberico ham
egg yolk
Dijon mustard
red wine vinegar
salt, pepper
olive oil
Jerusalem artichokes
vegetable oil for deep frying

Whisk the egg yolk with the vinegar and egg yolk, start adding the oil during whisking until it starts to thicken. Add salt and pepper and then the rest of the oil until you are satisfied with the thickness. I use about half a teaspoon of mustard and about 1dl / 0,4 cups of oil for one egg yolk.

Wash and slice the Jerusalem artichoke as thin as you can, a potato peeler works good unless the artichokes are too big. Rinse the slices in cold water and the pad dry with kitchen paper. Deep fry on medium heat until crisp, season with salt.

Add the Iberico ham to a plate and add the mayonnaise and fried artichokes, add a little bit of salt if necessary, serve. Good luck.