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5 posts categorized "Smørrebrød"

April 17, 2014

Easy Easter Smorgasbord - a guide

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A traditional smörgåsbord doesn’t have to be complicated. It is, in essence, the Nordic version of a buffet, so as long as you follow a few traditional rules and know when to eat which bit, you won’t go wrong. We basically have the same smörgåsbord for every high season, with a few seasonal dish changes.

This version is designed so that you can shop and put it together in a morning, provided you’re organised about the whole thing. For this reason, we have provided UK supermarket equivalents for some ingredients, but if you do have time, pop by our shop and pick up the authentic Nordic essentials or make everything from scratch if you want to impress.

The basics

How to serve and arrange a smörgåsbord.

Laying the table: Arrange in the middle of the table or, if serving for many people, at a side serving table. Served as a lunch and should take around 2-3 hours to eat. The focus here is on slow eating and drinking, with much talking and being together.

Drinks: Lagers such as Tuborg and Carlsberg will provide authenticity – but any good bottled lager is fine. Wine is fine, but less traditional (wine really doesn’t go with herring and shots of aquavit).

Aquavit (aka snaps): We recommend shots of a good, super-chilled OP Andersson or Ålborg. Crisp and strong, they’re perfect partners for pickled herring. If you can’t get hold of aquavit, you can use chilled Absolut Vodka. Leave the bottle in the freezer for a good few hours before serving in shot glasses.

How to arrange the dishes

If arranging on a separate buffet table (recommended for 15 people or more), always arrange the fish at one end, starting with the herring, followed by any other fish dishes. Follow it with cold meats, then warm meats, side dishes and finally bread and butter. Cheese can be placed by the bread section or served separately at the end as a cheese board. Dessert is not brought out until the main smörgåsbord has been eaten. If arranging the food where people are sitting around a table, add all fish dishes first, then cold meats. Bring out any warm dishes as needed. The main thing is to let your guests know that they have to:

1) Always start with herring and aquavit (butter some rye bread or crisp bread, add a few slices of herring on top, eat with a knife and fork, drink a shot of aquavit, and everybody cheers together).

2) Once the herring is eaten, enjoy any other cold fish dishes – from prawns to salmon, egg with roe, and so on. Make your own little open sandwiches on the plate, but always use knife and fork. Never hands!

3) Sliced meats are next, and so on. Then repeat.

4) Warm dishes come next!

5) Replenish as you see fit throughout. We graze for hours, going back to our favourite sections again and again.

Plate arrangement

Arrange each seating with a large plate for main part of the meal and one small plate on top, for herring only. Herring has a very strong flavour, so once everybody’s done with it, the first plates are usually collected so the rest of the meal isn’t herring-flavoured. If you hate washing up or simply just love meatballs that taste of herring, knock yourself out.

Singing

We do like to sing a few songs as we drink our snaps. These are called ‘Snaps-visor’. After a couple of shots of aquavit, it is generally accepted that most people speak fluent Danish, even if they come from Middlesbrough and the closest they have been to Copenhagen is watching The Killing. Plenty of songs to be found on the internet. If you don’t fancy trying real Nordic songs, just pretend to be the Swedish Chef from the Muppets.

Every family has they own version and way to make a smörgåsbord. This is our version – make changes as you see fit. There is no smörgåsbord police (there might be smörgåsbord police in Sweden, actually).

ScandiKitchen’s Easy Easter Smörgåsbord for six people

Two kinds of herring

  • 1 jar of ABBA Mustard herring
  • 1 jar of ABBA Onion herring

Waitrose and Ocado have good versions of pickled herring, but don’t go for rollmops, as those are too sour.

Prawns and boiled eggs

6 hard boiled eggs, halved, placed on a serving dish. Add a bit of mayonnaise on each egg half and top with good quality prawns

Smoked salmon with lemon

Arrange about 60-70g of smoked salmon per person on a serving tray. Decorate with lemon wedges and a bit of fresh dill

Gravadlax Salad

Fold together in a bowl the following:

  • 200g gravlax cured salmon cut into bite size pieces
  • 150g cooked, cooled, sliced new potatoes
  • 100g blanched asparagus cut in pieces
  • A handful of green peas
  • 100g cooked, cooled green beans
  • 8-10 halved cherry tomatoes
  • 1-2 tablespoons of dill and mustard sauce

Arranged on a serving tray, top with chopped chives

Dill & mustard sauce:

You can make your own or get it at our place.

Most UK supermarkets have some form of it too these days.

Sliced and cold meats tray

6 slices of good quality ham

12 slices of Danish salami (or whichever you prefer)

Pork liver pâté – we love Stryhn’s or Per I Viken, but you can go for a good quality UK version too – just keep it smooth.

Warm dishes

Meatballs. Always meatballs.

Make your own, or use a ‘Swedish Meatball’ variety from the supermarket to keep it simple

In Sweden, we also eat a lot of ‘prinskorv’ mini sausages (heated).

We stock these, but you can get frankfurters in supermarket and cut to smaller pieces and serve alongside the meatballs

Where’s the lamb?

We actually don’t eat much lamb on the Easter buffet table. We agree that this does seem like a bit of an oversight. If you want lamb, have lamb. Make a small lamb roast and serve alongside the warm dishes. Lamb goes well with Jansson’s Temptation

Additional Side dishes

Choose as many of these to make as you fancy… (you do not need to make them all)

Beetroot Salad

  • 300g jar of drained beetroot, chopped
  • Mix with mayonnaise and crème fraîche until you have a pink creamy mixture.
  • Add salt, pepper, lemon juice (and sugar, if too tart). Leave to set.

Cheat: Ocado sells real ScandiKitchen Beetroot Salad. As do we in the shop

New potato salad

  • 500g of new potatoes, cooked and cooled.
  • Mix with a simple vinaigrette and chopped red onion.

Cheat: Buy a potato salad, but not the type drenched in mayonnaise

Jansson’s Temptation (warm)

A potato and cream gratin made with Swedish Grebbestads Ansjovis

(NEVER anchovies - this is one dish where no alternatives will suffice) and cream

(approx. 1 hour prep time)

Cheat: Get a potato gratin at the supermarket. Add small amount of chopped Grebbestads Ansjovis before baking

Västerbotten Paj (warm)

Swedish cheese quiche (1 hour prep time plus pasty making)

Cheat: Buy a good quality cheese quiche

Skagenröra (Swedish seafood salad)

  • 200g prawns and 200g crayfish trails, mix with chopped chives and chopped dill
  • Add a gentle helping of mayonnaise
  • Salt, pepper, finely chopped shallot. Combine.
  • Cheat: Add some chives and seasoning to a prawn mayonnaise.

Gubbröra (Egg and fish salad)

  • 3 hard-boiled eggs, chopped
  • Finely chopped shallot onion
  • 6 chopped fillets of Swedish Grebbestads Ansjovis
  • OR chopped matjes herring (as preferred)
  • Chopped chives, pepper.

Mix together. Serve in a bowl.

If you prefer a creamier version, add a dollop of crème fraîche.

Egg & Roe 

Arranged sliced, boiled eggs on a serving tray. Top with either Kalle’s Kaviar (creamed cod roe, in a tube, available in the shop or at Ocado)

or

Dollops of lumpfish roe kaviar and finely chopped shallot onion.

Sauces, pickles, dressings (As needed).

Bowls of pickled cucumber, sliced pickled beetroot, Mustards, mayonnaises, remoulade. And whatever condiments you fancy.

Bread

  • Selection of crisp bread (we love Leksands and Pyramid from the shop)
  • Selection of sliced rye bread
  • Crusty white bread
  • Butter
  •  

Cheese selection

Our ideal cheese selection would be:

  • Västerbotten cheese (Our place, Waitrose, Ocado)
  • Norwegian Brown Cheese (our place, Ocado)
  • Riberhus Danish cheese (our place)

A good quality blue cheese

Cheat: Get whatever cheese you like.

Dessert (optional)

Cloudberry Mess

Arrange in each serving glass:

  • 1 lightly crushed meringue nest
  • 1 dollop of whipped cream
  • 1 scoop of good vanilla ice cream
  • Heat up some cloudberry jam – and pour 1 tbsp. hot jam on top just before serving.

December 05, 2010

WE ARE OPEN TODAY SUNDAY 5th DECEMBER

Morning.

Just checking in to see if we're open?  Oh yes we are - from 11 till 17.  And yes, we have glogg (Blossa mulled wine) and yes we have hams, julebrus, julmust, remoulade, flaeskesteg, aebleskiver, risengrod, cherry sauce...  Everything.

Today we'll be doing a special Sunday Menu of Christmas Platters (choose from Danish or Swedish) for £9.95.  

Desserts today are Ris a la mandes with cherry sauce, Kladdkaka, lussekatter, cinnamon buns, cranberry and orange cake with spiced drizzle, seasonal tart and our amazing banana cake.

See you at the shop soon.  Don't be late.

Oh, and yes, so far, there are still parking spaces just outside the shop.  So get in that car pronto.

Rebekka, Bronte, Astrid and Lovely Emilia xxx

 

May 17, 2010

Eating Eurovision 2010

Smor

We’ve been inundated with enquiries from people who are putting on Eurovision parties and want to serve their guests Norwegian Food. 

Norwegian cuisine is full of amazing food – but when it comes to serving a spread for an evening of cheesy music and neighbour-voting, we do suggest you stay clear of the ultra traditional stuff such as dried, salted lams leg (Fenalar) and perhaps go easy on the brown cheese.   A lot of Norwegian food can be acquired taste and your guests may not necessarily appreciate it if they’ve never eaten it before.

Our suggestion for stuff you could serve:

Norwegian crisps Go for Potetchips either ready salted or paprika flavour.  Add maybe a bag of Cheez Doodles (they are Swedish but sold all over Scandinavia.  A bit like WotsIts but better).

DipMix A powdered mix, either “Holiday” flavour or “Dill” is good.  Mix this powder with crème fraiche and dip your crisps into it.  Yes, really. 

Chocolate Norwegian chocolate is superb.  Truly delicious.   If going for smaller bars of chocolate, we recommend Stratos (like an Aero bar but creamier), KvikkLunsj (like a Kit Kat but with real chocolate) and Melkesjokolade – literally, bars of Milk chocolate from the brand Freia.  Best of all is a bag of chocolate called Smash:  in short, corn snacks covered in milk chocolate.  We’re yet to meet anyone who does not like this.  In fact, everybody becomes addicted.  It’s expensive stuff (even in Norway, and that says a lot) so be prepared to feed your addiction by selling off your Granny’s TV set and Ebay’ing your prized collection of signed ABBA records.  You have been warned.

Savoury stuff  You could make some nice “Smorbrod” Norwegian style (Norwegian open Sandwiches).  These are similar to the Danish ones, but are not made on rye bread and they don’t have too much frilly stuff on top.   Read more here .  Use a whole meal crusty loaf as a base.

We suggest toppings such as Norwegian smoked salmon with scrambled egg (cold), Meatballs with Lingonberry jam and, in place of the Fenalar dried lamb, you could get away with Serrano ham (but don’t tell anyone Norwegian).  Liverpate with cucumber is another extremely popular topping – as is Jarlsberg cheese.

Really authentic stuff:  Make waffles and top these with sliced brown cheese.  It’s rather lovely.

If you pop by and want to stock up on a selection of truly Norwegian goods, just ask anyone of the nice people in the shop and they’ll be glad to help out.

Smash

January 19, 2010

Nordic Diet by Trina Hahnemann

Trina

Our boys and Trina (with some jars of red cabbage in the background)
 

We love Trina, she writes really nice books about Scandinavian food.  This instantly makes her one of our favourite people, seeing as we're all about spreading the herring-word around the planet.

Her first book, Scandinavian Cookbook, was lush - and the photos by Lars Ranek were amazing.  Her new book, just published this month by Quadrille, is all about the Nordic Diet and how to follow it and maybe, just maybe, end up looking a bit like Helena Christensen (maybe, only maybe).

Trina popped by on Monday to say hello to us and to sign a few books.  The Scandi Kitchen guys were all very pleased, as you can see.

To be in with the chance of winning a SIGNED copy of the NORDIC DIET book, answer the following question:

The infamous 80's rock band Europe had a poodle haired lead singer.  What was his name?

A: Joey Tribiani

B: Joey Tempest

C: Joey the Pink Poodle

Send your answer to iloveherring@scandikitchen.co.uk before Friday this week and we'll enter you into the competition.  The usual rules apply (no cheating, no cash alternative, only one winner, no you can't swap your prize for an evening out with Henrik, although he will sign the book as well if you request it).

If you fancy seeing Trina in action, she is hosting a cooking event at the most excellent Divertimenti on 30th January - it is only £40 a head www.Divertimenti.co.uk

Nordic1


May 05, 2009

Scandinavian Kitchen catering

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Did you know we also do catering?  Indeed, we serve lots of fantastic companies across the capital with Scandinavian food - from traditional open sandwiches to lighter snack lunches to canapes and breakfast meetings. 

It is not only Scandinavian companies that use our services - we've catered for hundreds of different companies, from the BBC to film production companies and banks such as Goldman Sachs - and big events like "the International Wine Challenge".  We count all the Scandinavian Embassies and Chambers of Commerce amongst our customers - as well as big companies such as Bang & Olufson, Kvadrat, Handelsbanken and many, many others.  On top of that we have lots of regular private customers who use our services catering for big family events and parties.

In a recent survey to our customers, 100% said they would use us again.  (Parp, parp, that was our trumpet blowing.)

If you fancy chatting to us about our catering, give us a ring or send a mail to iwantfood@scandikitchen.co.uk and we'll get back to you promptly. 

Party catering can be bespoke - as is breakfast meetings and buffets.  Here's a taster of our lovely open sandwiches and canapes (again, we can amend to suit your particular event):

For canape suggestions click here  and for open sandwiches click here

'I used the Scandinavian kitchen delivery for an important presentation to clients and everyone absolutely loved it! The food was great quality and the presentation prefect! We are a Danish company so it was complete package! Thanks again, Julie at www.egecarpet.com"Excellent canapes. Good service from staff prior to event and canapes delivered on time.

"Excellent canapes. Good service from staff prior to event and canapes delivered on time."

"The food was excellent and there was only a couple of pieces leftover.  Everyone said how good it was.  We will definitely use you again. 
Sally at DnB NOR Bank ASA"

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tags: danish, food, catering, swedish, norwegian, london, corporate

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