In Sweden, coming up with new yummy ways to serve bleak roe, is almost a sport. And when I saw this genius idea on Foodetc’s instagram; serving bleak roe and it’s best friends creme fraiche and finely chopped red onions on crisps I just had to try it.
And it turns out crisps are a great vehicle for the bleak roe. They’re crispy and light and has the same effect as rösti and butter-fried bread. So good!
Crisps with bleak roe, creme fraiche and red onions, serves 6 as a canapé
1/2 bag lightly salted good quality crisps
1/2 jar bleak roe
100 ml fat creme fraiche
1/2 red onion, finely chopped
Find the prettiest crisps in the bag and put them on a nice plate/platter. Top with small dollops of creme fraiche, add bleak roe and lastly finely chopped red onions.
I made these colourful nibbles for a party in the summer, when the sun was shining and children were splashing in the pool. But they work as well lighting up the December darkness or brightening up an October day.
They’re both easy to make and really lovely to eat, so it’s a good idea to make a few extra.
Sweet potato rounds with feta, pomegranate and parsley, makes 30
3 medium sweet potatoes, peeled
2/3 packet feta
1 packet pomegranate seeds or a whole pomegranate (seeds only)
1 bunch parsley, chopped
salt and pepper
Slice the sweet potato in 1/2 cm thick slices. Place on a parchment paper covered baking sheet and drizzle with oil. Sprinkle with salt and pepper. Roast in a 200C oven until soft but not mushy, approx 10-15 minutes. Leave to cool.
Top all the rounds with crumbled feta, pomegranate seeds chopped parsley.
A few weeks ago I catered food for a friend’s party (where I was also a guest). There were 35 of us altogether enjoying ourselves in the garden drinking wine, playing croquet or table tennis or splashing around the pool. As it was this type of relaxed party the ‘starter’ for the dinner were three different nibbles served on platters and they went down a storm.
We steamed a lot of asparagus and it was all gobbled down by the crowd and I must say I will definitely do this for parties again. It’s perfect finger food, healthy and delicious!
Asparagus with lemon mayo, serves many
a few bunches asparagus
2 egg yolks, at room temperature
300 ml neutral oil
1-2 lemons, juice only
salt, white pepper
Break/cut off the woody ends of the asparagus.
Make the mayo: Beat the egg yolks with an electric whisk, add the oil drop by drop then in a thin line while whisking. The mixture will thicken nicely and when it’s nice and wobbly you have a perfect mayo. Add lemon juice (liberally) to taste, as well as salt and white pepper. The acid in the lemon juice loosens the texture a bit so add a bit more oil if you want a thicker mayo.
Cook the asparagus in salted water for approx 3 minutes; until softened but still crunchy. Drain, drizzle with extra virgin olive oil and salt. Serve immediately.
Baked camembert is more or less a staple party food in this country, and this nibble is not far off, but it has a Scandi twist and that is why I served it at my glögg party earlier this year.
The cloudberriy is a berry that grows in the Northern hemisphere. It looks similar to a raspberry and also grows on bushes but is a little bit bigger than the raspberry and has a more sourer taste. It works really well with cheese and is commonly served with breaded and deep-fried camembert in Sweden. This is not a step very far from that, but it feels a bit fresher.
Place a whole ripe brie in an ovenproof dish and spread a layer of cloudberry jam on top. Pour more jam into a ramekin and place in the tray. Place it in a 180C oven for about 20 minutes. Serve with crackers such as Finncrisp.