For fans of Scandinavian food and for those who would like to get to know the Scandinavian kitchen, we have lined up three Swedish classics for you complete with recipes.
Wallenbergare with potato puree
Wallenbergare is a dish made with ground veal, cream, egg yolks and coated in breadcrumbs, traditionally served with mashed potatoes and peas.
Wallenbergare is a luxurious variant of beef steak, where the cooking is of great importance and where the cream and cream are the secret.
The dish is named after banker Marcus Wallenberg, whose father-in-law was a cookbook writer,
It was created and named for häradshövding (Circuit Judge) Marcus Wallenberg.
There are many theories about the origin of this recipe, but the two main ones postulate either that it comes from Wallenberg’s father-in-law Charles Emil Hagdahlor that it was created for him by Julius Carlsson, chef de cuisine at the restaurant Cecil in Stockholm.
Ingredients:
4 servings
300 g butter
500 g finely ground veal
1 egg
1 egg yolk
1 pinch of cayenne pepper or epice riche (grated spice pepper, white pepper, cloves and muskot)
2 teaspoon salt
5 dl whipped cream
6 dl bread bread, preferably panko
200 g green peas
4 dl spun lingon
Potato:
800 g of sweet potatoes
2-3 dl milk
200-300 g butter
salt
For decoration:
parsley
Preparation:
45 minutes
Skirat butter: Gently heat the butter on the stove in a saucepan, pour the clear butter without getting the white whey on the bottom.
Put the oven at 90 degrees and put the fries, eggs and spices in a food processor. Mix for a second and then add cream until the consistency is smooth and fairly firm.
Fill the batter in a bag of alcohol and pour bread on a tray. Take a punch or gingerbread shake in a proper portion size and immerse it in water. Place the mat on the tray with bread and sprinkle a perfectly rounded steak. Pan the sides of the steak with bread.
Bring the Wallenbergare to butter on both sides for a few minutes and insert them into the oven at 90 degrees, in the pan or in a furnace form. Steak to the Wallenbergs has an internal temperature of 67 degrees. They must be light pink inside.
Potato puree: Peel and boil the potatoes. Pass or squeeze the potato and add milk and butter. Whisk and salt at will.
Serve the Wallenbergs with potato puree and ripe lingonberries. Spoon the scooped, warm butter over the peas and garnish with parsley.
Toast Skagen
This is one of Sweden’s most loved starters – and one of the most imitated ones. Toast Skagen is sautéed white bread slices with mayonnaise-based mixture of shrimps topped with dill.
It was created by the popular Swedish restaurateur and ambassador of classic Swedish food or husmanskosten Tore Wretman.
Here is Tore Wretman’s original recipe.
Ingredients:
4 slices of toast
400 g shrimp
2 tablespoons mayonnaise
50 g Kalix Löjrom
Salt and white pepper
Dill
(1 tablespoon horseradish)
(Juice from half a lemon)
Preparation:
1. Peel the prawns and squeeze out as much liquid as possible. Chop the prawns roughly and mix with mayonnaise.
2. Season with salt and freshly ground white pepper if needed.
3. Spoon the bread slices with your prepared mixture add a spoon of Kalix Löjrom, garnish with dill and a slice of lemon.
Beef Rydberg
Biff Rydberg is a luxurious variant of another classic Swedish dish called pyttipanna, where the ingredients are usually cut into smaller pieces. In a Beef Rydberg you will find diced ox fillet, chopped onions, fried diced potatoes, parsley and sometimes a raw egg yolk.
This dish was probably created in 1860 by the French hotel director Jean-Francois Régis Cardier – grandfather of Swedish designer Carl Malmsten (1888-1972) in Abraham Rydberg’s honour. He was a wealthy wholesaler who a few years earlier funded a large amount of money for the construction of Hotell Rydberg at Gustav Adolf’s square in Stockholm.
Ingredients:
4 servings
800 g ox fillet diced
2 yellow onions, chopped
800 g of diced potatoes
4 egg yolks
salt
pepper
butter to frying
parsley
Preparation:
35 minutes
Stir the potatoes golden in butter and season with salt. Let drain off. Cook the onion until soft in butter on medium, season with salt. After sautéing the meat quickly in butter, allow excess fat to drain off then serve immediately with potatoes and onion. Top with raw egg yolk and parsley!