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.

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.

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.