Herring salad with beetroot & potatoes

For ➋

200 g maatjes herring*

4 small or 2 large beetroots

500 g small potatoes

1 small red onion

1 tbs (grain) mustard

½ lemon, the juice

2 tbs olive oil + 1 extra dash

1 tbs wine vinegar**

1 bunch of dill

salt & black pepper from the mill

First roast the beetroot in the oven at 180 °C. Place the unpeeled beets on a sheet of aluminum foil. Drizzle with a dash of olive oil, 1 tbs wine vinegar**, a pinch of salt and pepper. Wrap the foil so that no moisture can leak out and roast 40 to 60 m in the oven. The beetroot is done when a potato knife slides through it easily.

Meanwhile, peel the red onion, cut into fine half rings and place in a small bowl. Mix in the juice of ½ lemon, 1 tbs mustard and a pinch of salt and pepper. Set aside until use and stir whenever you remember. Boil the potatoes in water with a good pinch of salt (no need to peel).

Remove the beetroot from the oven. Let cool, peel and cut into wedges. Cut the drained potatoes in half. Cut the herring into pieces and finely chop the dill.

Mix 2 tbs olive oil under the marinated red onion. Place in a large bowl and mix in the beetroot, potatoes and most of the dill. Finish with the herring and the rest of the dill. Give everything a few extra turns of the pepper mill and a pinch of salt. 

Serve the salad preferably lukewarm.

* Or 200 g herring fillets in vinegar

**Or 1 tbs brine vinegar from the herring

Salmon with lentils & sweet potato salad & orange dressing

For ➍
4 salmon fillets, skinless, 500 g
1 ts chilli powder
1 ts salt
salad:
160 dry lentils, boiled, drained
400 g sweet potatoes, in cubes of 2x2cm
1 red chili pepper, finely chopped
1 tbs olive oil
80 g rucola
150 g feta
salt
orange dressing:
3 tbs butter
1 shallot, finely chopped
1 orange, grated zest & juice
2 tbs apple vinegar

Prepare salad.
Preheat oven to 200 ° C. Place sweet potato cubes on baking tray. Sprinkle with olive oil, salt and chili pepper. Bake 20 m.
Mix sweet potatoes with the lentils, rucola and feta in a large bowl.
Prepare orange dressing:
Melt butter, and stir until golden brown. Grate zest of ½ orange and add the juice of the whole orange. Add vinegar and remove pan from the heat.
Prepare salmon. Rub the salmon with chili and salt. Bake 6-7 m on one side over medium heat 1- m on the other side.
Serve the salmon with lentil salad and orange dressing.

Kottbullar (Swedish meatballs)

For ➍ 250 g minced beef 250 g minced pork 1 egg 250 cl cream & water 2.5 tbs finely chopped onion 1 tbs unsweetened rusk crumbs (or crumbled dry bread/biscuits) 2 cold boiled potatoes 4 tbs butter, margarine or oil salt & pepper

Heat the onion till golden in a couple of tablespoons of lightly browned butter.

Mash the potatoes and moisten the flour in a little water. Mix all the ingredients until there is consistency and flavour generously with salt, white pepper and a little finely crushed allspice. Use a pair of spoons to shape the mixture into relatively large, round balls and transfer to a floured chopping board. Fry them slowly in plenty of butter.

Serve with the Swedish cream sauce, freshly boiled potatoes, lingonberry (or red berry) jam and salad.

The traditional recipe of köttbullar, Swedish meatballs, was made popular all over the world in the Ikea restaurants. And much easier to assemble.

Swedish cream sauce

For ➍ 

10 cl cream 

20 cl beef stock 

1 tbs soy sauce 

1 tbs white flour* 

salt & white pepper

   

Bring beef stock to a boil in a pan.

Add cream. Thicken with white flour*.

Add soy sauce to taste. Season well with salt and pepper.

Serve with Swedish meatballs.**

*Optional 

**Serve with pork chunks instead.