Easter buffet

On Easter Eve we usually have the traditional eggs and herring in Sweden, and we did the same this year.

But before dinner we enjoyed some bubbly and crustades filled with prawns in a bechamel sauce.

Easter buffet

We then had the Easter buffet as a starter, since most of it was starter type food. It was smoked salmon, boiled eggs, two types of pickled herring but also other nibbles like cured ham rolls with lemon crème.

Boiled eggs with mayonnaise and caviar
Matjes (herring) cheesecake
This might seem weird but it is lovely. One of the few herring dishes I like myself.
Cured ham rolls with lemon crème
Smoked salmon rolls
Mammas löksill, vitlökssill
Mother’s onion herring; garlic herring
Paté with pimiento (bought, not homemade)

Rostbiff, potatisgratäng och rödvinssås

For mains mother had prepared roast beef (topside) with potatoes au gratin, red wine sauce, pickled small onions and crispy fried onions.

After dinner we once again enjoyed the almond meringue tart.

Matjes cheesecake, serves 6

5-6 slices dark rye bread

40 g melted butter

1,5 jar matjes herring

1 bunch chives

200 ml creme fraiche

2 tbsp fromage frais

1,5 tsp gelatine powder (or 3 gelatine leaves)

3 tbsp water

Mix the bread to crumbs in a food processor, add the melted butter and combine. Line a oval shaped dish (approx 10 x 20 cm) with cling film and add the bread crumbs to it. Pat them down hard to create the base. Leave in the fridge while preparing the filling.

Pour the brine off the herring and chop coarsely. Place in a mixing bowl and add the chopped chives, creme fraiche and fromage frais. Combine. Place the gelatine powder and water in a small sauce pan and let it swell. Then heat up until the gelatine melts. Let it cool slightly and add to the creme fraiche mixture. Stir to combine and then spead the mixture onto the bread base evenly. Chill in the fridge for at least an hour. Remove from the dish, remove the clingfilm and place on a plate. Decorate with lemon slices and chopped chives.

Smoked salmon rolls with caviar and chives

1 packet cold smoked salmon (approx 7-8 slices)

100 g philadelphia

1 bunch chopped chives

a pinch paprika

2-3 tsp lumpfish roe

Mix philadelphia with roe, chives and paprika. Season with salt and white pepper. Place a spoonful of the mixture on every slice and roll up.

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3 thoughts on “Easter buffet

  1. What a wonderful menu! The matjes cheesecake is new to me and will be tried soonest. Also the lemon cream accompanying the rolled ham. The one dish I am always used to having on the starters menu is Russian salad: I guess that does not travel as far W as Sweden! Herrings – I love them! And the best selection I ever had in my life was at the Stockholm Opera Cellar buffet, where we counted 26 different kinds and, I think, tried almost all of them!

  2. Hanna I love this!! I didn’t get to have ANY Swedish Easter food at all (my fault, I guess…) and this looks divine. I’ve hated herring all my childhood but starting to get reaaaally into it now – and craving it even more reading about your ‘cheesecake’! Puss

  3. Potato salad is amongst the most appreciated dishes when the summer starts to appear. The uplifting bite of the potatoes which have just peaked in their growing season liberally smothered in a tangy sweet sauce. It’s making our mouths water just speaking about it.When you are captivated and want to start figuring out how to make potato salad for your next summer gathering, then follow along and we are going to show you how easy it is!’

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