Feeds:
Posts
Comments

Posts Tagged ‘pickled herring’

Happy continued holidays or “God fortsättning” as we would say.

Breakfast after the celebrations all through the holidays, consists of the best sandwiches.

Breakfast after the celebrations all through the holidays, consists of the best sandwiches.

*

Christmas is celebrated for many days in Sweden. People take as many days of vacation as they can. We usually call all the days in between the holidays “squeeze days”. These are mostly given off to the staff as bonus days but at some workplaces they have to use vacation-days. Some years one can really get lucky and have 2- 2 1/2 weeks off. Other times it can be only a week. This year, many of my friends and family has been able to take a whole lot of extra days. How lucky. Here in the US we are only off on Christmas day. The rest has to come out of that oh so important vacation day pot. So since I just had a late year vacation, I am not having any days off in between.

*

I always change the Christmas table up from year to year. The decorations are important but can really be anything & everything.

I always change the Christmas table up from year to year. The decorations are important but can really be anything & everything.

*

Christmas is my absolute favorite holiday of the year. The food, the lights, the family & friends. It all comes together in a blend of “wonderfulness”.
We decorate the house with all the old Swedish little “tomtar” (gnomes), fruits, candles, straw ornaments, flowers and much more.

*

IMG_3385
IMG_3402

 

 

 

 

 

 

 

*

 

*

*

*

The highlight of course, is the food. The Christmas buffet is a very typical and non-changing event. In my family, we keep having the Christmas ham, salmon mousse, warm smoked salmon or any other smoked fish, cold smoked salmon, Jansson temptation (potato & anchovy gratin), meatballs, cocktail sausages and much more on the table. No Christmas is complete without these dishes.

*

 

Warmsmoked salmon or in this case, Whiting and cold smoked salmon.

Warm-smoked salmon or in this case, Whiting and cold smoked salmon.

*

We celebrate Christmas eve. The following days of Christmas we make all sorts of leftover dishes. For breakfast, you could almost guarantee that people would eat meatball and beet salad, ham & cheese- & other versions of Christmas sandwiches. They are the best sandwiches ever.

*

Dark

Sides & Red beat salad, olives, pickled cucumbers, sour cream, sweet-mustard sauce, lingonberries, mustard and much more.

Sides. Beet salad, olives, pickled cucumbers, sour cream, sweet-mustard sauce, lingonberries, mustard and much more.

God Jul!! Or Merry Christmas!!

God Jul!! Or Merry Christmas!!

*

I keep telling my husband when he says that Christmas is only one day, that Christmas lasts until the beginning of January. So, keep on celebrating and keep eating versions of that fantastic Christmas buffet!

Read Full Post »

We are coming to the end of the Midsummer weekend. What a wonderful weekend we have had. Lot’s of food, rest, friends and family. That is just the way I like it.

Midsummer is the second most important holiday for us Swedes (christmas being the most important one). We just love to celebrate the longest days of the year.

It is very common for families or groups of friends to go out to someones house in the country. If you have a garden at home, that would be a given place for a midsummers party as well. We don’t care if it’s cold out. We just bundle up and drink another “snaps”.

It is very important to have a traditional dinner (or lunch). Most of the time, a long table is set up in the middle of the garden with white table cloths, wild flowers picked earlier that day and lot’s of food.

We would not cook many intricate dishes as much as we would assemble food on plates. This is really a true “smörgåsbord” opportunity. It is a day of fish (typically salmon), shrimp, all kinds of pickled herring and many more things.

I must have warm smoked and cold smoked salmon, caviar & herring on my midsummer buffet. It really isn’t midsummer without it.

Of course we would traditionally have our “snaps” as well, but this year we took it a little easy. The summer is still young though… There are more chances for some “snaps”.

*

IMG_0328

 

“Gubbröra” (Matjes herring mixture).

Makes about 1 1/2 cup.

3 hardboiled eggs.

3-4 oz. Matjes herring. (or anjovis if you can’t find mates herring).

1/3 of a nice tasting apple, finely cubed/chopped.

2 tbsp. chopped chives.

1 tbsp. chopped dill.

Pepper to taste.

Cut all into very fine pieces. Mix well.

Spoon onto bread or into egg halves. You could also fill a wrap with the mixture. Roll it up (very tight) and cut into 1 1/2″ pieces.

Enjoy, and Happy Midsummer.

 

*

Warm smoked salmon or warm smoked Whiting would be a regular on the midsummer table. Little "crusader" (pastry cups) with herring mixtures or cold smoked salmon mixture.

Warm smoked salmon or warm smoked Whiting would be a regular on the midsummer table.
Little “crusader” (pastry cups) with herring mixtures or cold smoked salmon mixture.

Pickled Herring, Canadian sweet shrimp.

Pickled Herring, Canadian sweet shrimp.

IMG_5209

*

My husband sets the tone in the garden. The swedish flag goes up.

 

Happy midsummer!!!!

 

Read Full Post »

%d bloggers like this: