HOMEMADE FISH CAKES

Add caption

Ingredients

300g cooked white fish
1 beaten egg
50g heavy cream
1 little onion, chopped and fried/caramelized
3-4 dill sprigs, chopped
salt
pepper
oil or butter for frying

--------------------------------------------------------------------------------------------------------------------------

Mix fish with egg, cream, caramelized onions, dill, salt and pepper.

Take a small amount of the mixture and form into little cakes.

Heat the oil in a large frying pan and add the fish patties.

Fry until golden brown on both side.

COLD VINEGAR SALMON

Midsummer, Xmas, Easter.

This salmon is perfect for every occacion.

Serves 2

Ingredients:

300g salmon

1 white and 1 red onion / chopped

70 ml white vinegar

3 dl water

1 tbsp salt

1/2 dl sugar

some black and white peppercorns

1 bay leaf

handful of dill

Preheat the oven to 150 C.

Put onions, vinegar, water, salt, sugar, peppercorns, bay leaf and dill into a saucepan and cook for 5-10 minutes. 

Place the fish in the baking pan and add the vinegar sauce. Bake for 10-15 minutes.

Let cool down and let stay in fridge over night,

Next day remove the liquid, dill, bay leaf and peppercorns.

Eat vinegar salmon with the onions from the sauce and cooked potatoes.

CREAMY SALMON POTATO SALAD

For me this salad represents summer.

New potatoes with sour cream and fresh dill from the garden.

You can add whatever fish or meat you like.

My favorite is with hot smoked salmon.

Typical Nordic food

Serves 4

Ingredients:

400g / 3 cups cooked new small potatoes 

2 hard boiled eggs / halved

150-200g / 1 cup sour cream/creme fraiche

100-150g / 2/3 cup salmon (or roast beef, ham)

If you use salmon then juice from 1/2 lemon

1 tbsp mustard (I prefer dijon or english)

handful of chopped dill

pinch of salt/pepper

Mix sour cream with mustard, chopped dill and salt/pepper.

Pour lemon juice over salmon. 

In a large bowl toss together potatoes with salmon chunks and sour cream mix.

Top with halved eggs.

FISH A LA WALLENBERG

Wallenbergare is a luxury swedish meat patty named after a swedish famous family. It is usually made with ground veal, eggs, cream and breadcrumbs. 

Here is my version with fish.

( My little son loves it :)

Ingredients:

Burger:

200g boneless Salmon fillets

200g boneless Zander fillets /or some other white fish

80-100 dl double cream

1 egg

2 toasts without crusts/ crumbled in food processor or ready breadcrumbs

white pepper

handful of basil / chopped

pinch of salt/pepper

oil

Place the fish in a food processor. Process until smooth.

Add double cream, egg and chopped basil, salt, pepper.

Mix well. Shape into patties.

Mix pinch of white pepper with breadcrumbs.

Make little fishpatties and sprinkle breadcrumbs on the top. Fry the patties with some butter or oil . 

If you want to make burgers with bread, here is my easy Burger Bread recipe:

Burger Bread:

250ml Milk
20g fresh yeast
20g sugar
1 Egg
1,5 tsp Sea Salt
250g Plain Flour
250g Rye Flour
75g Butter
Sesam Seeds and Rolled Oats

In a mixing bowl, dissolve yeast in (finger) warm milk and sugar. Beat the egg and put 3 tbsp in the fridge. Add the rest of the egg, salt and flour to the milk and beat on low speed for 3 minutes. Then on high speed for 5 minutes. On the low speed add butter cubes one after another to the dough.

Cover and let rise 1 hour in a warm place.

Knead for 5 minutes and divide the dough in small dough balls. Let rise another 40 minutes.

Top with sesam and rolled oats.

Brush with beated cold egg. Bake at 200 degrees for 10-15 minutes.

Burger "Sauce":
2 avocados / mashed
1 little onion / finely chopped
2 tbsp sour cream/creme fraiche
dash of lemon juice

OVEN BAKED SALMON WRAP WITH SAFFRON SAUCE

With this weather some warm comfort food is absolutely needed.

Fresh pasta with saffrony salmon is perfect for quick luxury warm up.

Just curl up on the sofa and enjoy.

And you will forget about the weather.

Makes 2 servings

Ingredients:

2 salmon fillets
seasalt & pepper

2 sheets fresh lasagne

1 spring onion / thinly chopped
0.5g saffron
oil
1 dl / 100ml creme fraiche
Basil

Preheat the oven to 200C / 392F.

Season the salmon with seasalt & pepper and put it in the baking dish.

Saute the spring onion with saffron in olive oil on low heat. Add creme fraiche and cook another minute.

Pour the sauce over the fish. Bake it for 10-15 minutes.

Cook the fresh lasagne according to instructions.

Wrap the salmon into lasagne sheet.
Add some basil on the top.

HONEY ROASTED TROUT ON ASPARAGUS WITH LEMONSAUCE

Tomorrow I will fly to Scotland with the whole family.
We are staying 3 days on the Isle of Mull.
It seems to be a foody paradise (if you love fish and sea fruits).
Yum.

Ingredients for 2 people:

1 trout

ca 10 asparagus

Honey glaze marinade: 

1 tbsp honey

1-2 tbsp olive oil

1 tsp lemon juice

pinch of seasalt

Lemon sauce:

bunch of wild garlic or 1-2 garlic cloves / chopped

1 spring onion / chopped

lemon juice and zest of 1 lemon 

1 tsp grated hazelnuts

1 tbsp olive oil. Add some more if needed.

pinch of seasalt 

Heat the oven 150C/ 302F degrees.

In small bowl mix honey with olive oil and seasalt.

Place the trout skin side down in glass baking dish and brush it with the honey mix. Bake for 20-30 minutes. 

Bend the asparagus spear until it snaps and throw the woody end away.

Boil the asparagus 1-2 minutes (I don't like them to be overcooked) in salty water. 

Arrange the asparagus on the plate and add the trout on the top.

Combine the wild garlic/garlic, spring onion, hazelnuts and sea salt with lemon juice and olive oil.

Add the sauce on the top of the asparagus and fish.

HONEY-GLAZED TROUT

After all this December heavy christmas food and January leftovers I felt like something healthy and colorful.
It is still so cold and snowy and I have a little cold. Prrrr. It means no running this week :(. 
But already next week I will join my family for some skiing fun in swiss Alps. It will be fun.


 Ingredients for 2 people:

Fish marinade
2 tbsp honey
4 tbsp olive oil
2 tbsp lemon juice
pinch of sugar

Salad:
1 avocado, sliced
8 small tomatoes, halfed
handful of whatever salad.

Salad dressing:

2 tbsp lemon juice
1 garlic clove, smashed
2 tbsp olive oil
pinch of salt and pepper

2 trouts








In large shallow dish mix the marinade together: oil, lemonjuice, honey and pinch of sugar. Add the fish. Let it stay at least 10 minutes.

Heat the oil in a frying pan. Add the fish, skin side down, and fry about 5 minutes on the skin side and couple of minutes on the fillets side. The skin should look crisp.

Make the salad dressing. Mix together lemon juice, olive oil, garlic salt and pepper. Toss the avocados, tomatoes and salad gently in the dressing. Add the trout on the top.