Oaxen Krog & Slip pop-up


One of the best restaurants in Stockholm had a two week pop-up here in London a few weeks ago. I made sure to book tickets for me and my no 1. foodie friend Caroline.

The venue, Carousel, was a fairly small space with three long communal tables and every seat was taken. Our table neighbours were an American couple around the same age as us and an older Georgian couple who were regulars. The six of us got to share the food served on big platters.

But we started with a little snack. I have already forgotten what the deicious cream was but at least I can remember it was served on puffed rye.


The food was more or less what I had expected from Oaxen Krog & Slip; delicious (!) and relaxed, gourmet but not molecular gastronomy.

The first two dishes were served at the same time. Above is the amazing steak tartare of topside with mustard mayonnaise, soured cream and sourdough croutons. The cured herring with fried pickled shallots and a potato and leek purée was just as beautifully plated, I just forgot to take a picture of it. It was a little on the sharp side so not everyone at the table loved it, but it was a great dish even if the tartare was my favourite.


Next up was grilled celeriac baked in cheese whey with bleak roe and chives – just stunning!


An optional dish on the menu (i.e. not included in the set menu), was this smoked eel with broad bean tops, samphire and lemon butter, it was a nice combination of flavours and the eel was perfectly (not too much) smoked.


The main course was definitely the evening’s piece de resistance: knuckle of veal confit with roasted vegetables, purée and oxtail jus. So incredibly delicious!!


After all the heavy food a light pudding of salt fudge ice cream with cream of lingonberries and nut caramel was just what we wanted. This time we shared it two and two and it was a lovely end to our meal.

Oaxen Krog och Slip gästspel på Carousel London, 71 Blandford St, London W1U 8AB

Crayfish party! (Oh yeah)


A few weels ago my flatmate Daisy and I decided to host a proper Swedish crayfish party. And I’m so glad we did because it turned out really well! We were an eclectic mix of nationalities but everyone was super psyched up about eating crayfish and drinking snaps. Thanks guys!

It was a Friday night and when we waited for everyone to arrive we sat outside as it was a mild evening and had some Prosecco and some Pimm’s with elderflower and blackberries (with lemonade and club soda) and had a few nibbles. One was Swedish crispbread topped with a herring and egg salad. Very Scandi and for those not fancying herring we also had crostini with tapenade.


As you can see we had proper crayfish knives and crayfish hats!


With the mountain of crayfish (at the middle of the table) we had a Västerbotten cheese quiche which is a must at every crayfish party. (Thanks Ocado for having that and lots of other goodies in your Swedish shop!) The quiche was decorated with lumpfish roe, creme fraiche, chopped red onions and dill. We also had bread, cheese, cream cheese with caraway, honey and dill, wild garlic mayo, saffron mayo and new potato and girolles salad and a regular green salad with radishes and avocado.



It was such a fun evening complete with crayfish peeling tutorials form the Swedes, snaps songs and lots of laughter. We also had pudding very late at night but it was so good I think it deserves its own post.

Herring and egg canapé, makes about 25

200 g (1 tin) matjes herring, drained and roughly chopped

3 hardboiled eggs, chopped

1/2 jar red lumpfish roe

chopped dill

1/2 red onion, finely chopped

2-3 tbsp creme fraiche or soured cream


Mix all the ingredients, season to taste with salt and white pepper. Break up the crispbread and place a dollop of the herring mixture on each piece. Decorate with dill.   

Saffron mayonnaise

200 ml sunflower oil

1 egg yolk, at room temperature

a large pinch of saffron

2 tsp warm water

lemon juice


white pepper

Mix saffron with warm water. Add half of the saffron water to the egg yolk and mix a little before starting mixing in the oil, drip by drip at first and then in a gentle pour while using a stick blender. Season with lemon juice, add the remaining saffron water and season with salt and pepper. Leave for half an hour before serving (for the flavours to develop). 

New potato and girolles salad, serves 8 on a buffet

1 kg baby new potatoes, boiled and cut in half

200 ml (2 handfuls) girolles

salted butter for frying

1 garlic clove

1/2 red onion, thinly sliced

sherry vinegar 

olive oil

salt, pepper

chopped parsley

Fry the girolles and pressed garlic in butter. Season. Put the onion slices in a bowl and cover with cold water for 5 minutes. Drain. Add the onions and girolles to the potatoes. Add a nice olive oil and some sherry vinegar, salt and pepper. Season to taste. Add chopped parsley and serve. 

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.