The Christmas table

Topping 2 Salmon and rum batter for 4 port

• 4 eggs
• 2 slices of smoked salmon
• 4 tbsp Kesella
• 2 tbsp red stone-bitten rum
• cayenne pepper
• 1 sprig of dill

1. Cook the eggs, hard-boiled. let the eggs cool.
2. Finely chop the salmon slices and place in a bowl. Click in the room and Kesellan. Mix and season with cayenne pepper.
3. Cut the eggs lengthwise and cut off a little on the underside of the egg so the egg stands firmly.
4. Take 2 tablespoons and form eggs from the mixture and place on top of the egg half. Garnish with a sprig of dill.

Christmas ham

There are different ways to do this. You can buy a pre-cooked ham in the store and just grill it in the oven Or you can cook it yourself. Nowadays, there is sous vide, so it’s perfect. I buy my ham ready cooked. (will try sous vide until next year)

• 500g streaming file
• 1/2 pot of dill
• 2 eggs
• 1 dl breadcrumbs
• 1 dl flour
• salt
• pepper
• butter for frying

1. Cut off the dorsal fin with scissors. Lay out half of the batter on a cutting board with the skin side down.
2. Chop and sprinkle over the dill. Place the other fillets on top.
3. Beat the two eggs with a fork, pour flour into a deep plate and the same with the breadcrumbs. Salt and pepper the flour. First put the fillets in the flour, then the egg and finally the
4. breadcrumbs.
5. Fry them nicely in butter in a frying pan.

The vinegar law is a completely ordinary 123 law

• 3 dl water
• 2 dl caster sugar
• 1 dl vinegar
• 1 carrot
• 1 red onion
• allspice

1. Boil the water, granulated sugar and vinegar until the sugar has dissolved and the liquid is transparent. Let cool
2. Take a bowl and mix sliced onion and carrot with the fried flounder and the lager and peppercorns.
3. Place in the refrigerator for at least 1 hour, but 1 day is better.

White cabbage salad

I have this salad with the grilled salmon and the smoked salmon for that matter.

• 1 head of white cabbage
• 3 dl mayonnaise
• 3 dl whipping cream
• 3 tablespoons Scanian mustard

1. Finely shred the white cabbage
2. Whip the cream, add mayonnaise and mustard and taste
3. Stir the white cabbage into the batter and mix. Store cold

Boiled ox tongue

• 800g rimmed ox tongue
• 1 large carrot
• 1 yellow onion
• 2 bay leaves
• 15 allspice grains
• 15 white peppercorns
• possibly a little salt

1. Rinse the tongue in cold water and put it in a pot, not too big. Pour water so that it covers the tongue. Boil and then skim off.
2. Add peeled onion and carrot cut into pieces. Add bay leaves and peppercorns to a tea ball and lower more into the pot.
3. Let simmer for about 2.5 hours. Try with a knitting needle if it is soft
4. When the tongue is ready, put it on a cutting board and remove the skin, then cut it into thin slices. The tongue can be frozen if you want.

That’s what we usually eat cold at the Christmas table. We don’t eat much of the hot food, but mostly the most traditional. Meatballs, prince sausage, Jansson, ribs.

I usually make two kinds of meatballs, 1 Christmas meatball and 1 venison meatball. If you make Jansson, of course, it will be much better and tastier as well with the ribs, but I buy prince sausage.

Then it was Christmas again. This year it was my turn to hold Christmas.

I think it is a very fun period of the year when there is a lot of food to be prepared and eaten. Every time I celebrate Christmas, I try to find new exciting things to put on the Christmas table.

As you always start with, it’s the herring. this year I had a Saffron herring, Blackberry herring, Bailikas herring, Archipelago herring that I made myself and then I had bought Crab herring and a mustard herring with Makmyra Whiskey. I usually have dip in the pot for the herring as well.

Saffron herring

• 1 large can of onion herring
• 1 dl Västerbotten cheese
• 1 small red onion
• 1/2 orange (zest)
• 1 tsp saffron
• 2 dl creme fraiche
• 2 tbsp chopped fresh dill
• black pepper

1. Pour the herring into a colander and rinse off the onion and spices.
2. Mix Västerbotten cheese with finely chopped onion, peel from half an orange, saffron and creme fraiche. Chop the dill and season with pepper. Mix with the herring and refrigerate.

Basil herring

• 350g 5-minute herring or pickled herring
   
• 1 pot Basil
   
• 0.5 red chili
   
• 1 lemon (Zest)
   
• 2 tablespoons of creme fraiche

1, Put away the shovel and cut the herring into pieces. Place the herring in a bowl

2. Grate yellow lemon peel. Trim and finely chop the chili fruit and basil. Add everything incl. Creme fraiche in a bowl. Mix and refrigerate.

Archipelago herring

• 2 dl mayonnaise
• 3 dl sour cream
• 1 dl finely chopped chives
• 1 dl finely chopped dill
• 2 cans of red stonebit rum (each 80g)
• 1 tablespoon freshly squeezed lemon juice
• 1 tsp salt
• 1 pinch of pepper
• 2 packs of 5-minute pickled herring (each 420g)

1. Mix all ingredients except the herring in a bowl. Season with salt and pepper.

2. Drain, rinse and cut the herring into diagonal pieces. Mix with the mess.

3. Put the herring mixture in a well-cleaned glass jar and put a lid on it. Leave in the fridge for 1-2 days before serving.

Blackberry herring

• 1/2 cup vinegar (12%)
• 1 dl brown sugar
• 1 dl water
• 1 packet of frozen, thawed blackberries (each 250g)
• 3 dried lime leaves
• 2 tablespoons freshly squeezed lime juice
• 6 black peppercorns
• 4 white peppercorns
• 2 shallots
• 1 can pickled herring (each 420g)

1. Boil vinegar, brown sugar and water. Allow to cool completely
2. Add 1/2 dl of blackberries to the vinegar mixture (for 4 portions). Set aside some berries for granulation, blend the rest with a hand blender or in a food processor. Pass through a fine mesh sieve.
3. Drain, rinse and cut the herring into approx. 1/2 cm wide pieces on the diagonal.
4. Mix the herring with the stock in a well-cleaned glass jar with a lid. Leave to cool for 1-2 days.

When the herring is finished, it’s time for the other cold things on the Christmas table. Diced salmon, hot-smoked salmon, cold-smoked salmon, scrambled eggs, egg halves, Christmas ham, beetroot salad, pickled flounder, pâté with Chamberland sauce (red onion), white cabbage salad, tongue, veal jam and press jam.

I buy beetroot salad, cold-smoked salmon, hot-smoked salmon, pâté as I have no opportunity to smoke or think beetroot salad is so delicious. I buy jam as well as this red onion chamberlain sauce.

Dived salmon

1. Mix sugar and salt. Rub the meat side of the salmon thoroughly with the spice mixture. Place the meat side down in the mold.
2. Let stand at room temperature until the sugar/salt has melted.
3. Turn the salmon over. Cut the dill into centimeter-sized pieces. Cover properly
4. Wrap the mold well and refrigerate. Turn the salmon side every 8 hours for the first 2 days. then morning and evening.
5. After 4-5 days, the salmon is finished digging.
6. Cut into tuna slices when serving

Topping 2 Salmon and rum batter for 4 port

• 4 eggs
• 2 slices of smoked salmon
• 4 tbsp Kesella
• 2 tbsp red stone-bitten rum
• cayenne pepper
• 1 sprig of dill

1. Cook the eggs, hard-boiled. let the eggs cool.
2. Finely chop the salmon slices and place in a bowl. Click in the room and Kesellan. Mix and season with cayenne pepper.
3. Cut the eggs lengthwise and cut off a little on the underside of the egg so the egg stands firmly.
4. Take 2 tablespoons and form eggs from the mixture and place on top of the egg half. Garnish with a sprig of dill.

Christmas ham

There are different ways to do this. You can buy a pre-cooked ham in the store and just grill it in the oven Or you can cook it yourself. Nowadays, there is sous vide, so it’s perfect. I buy my ham ready cooked. (will try sous vide until next year)

• 500g streaming file
• 1/2 pot of dill
• 2 eggs
• 1 dl breadcrumbs
• 1 dl flour
• salt
• pepper
• butter for frying

1. Cut off the dorsal fin with scissors. Lay out half of the batter on a cutting board with the skin side down.
2. Chop and sprinkle over the dill. Place the other fillets on top.
3. Beat the two eggs with a fork, pour flour into a deep plate and the same with the breadcrumbs. Salt and pepper the flour. First put the fillets in the flour, then the egg and finally the
4. breadcrumbs.
5. Fry them nicely in butter in a frying pan.

The vinegar law is a completely ordinary 123 law

• 3 dl water
• 2 dl caster sugar
• 1 dl vinegar
• 1 carrot
• 1 red onion
• allspice

1. Boil the water, granulated sugar and vinegar until the sugar has dissolved and the liquid is transparent. Let cool
2. Take a bowl and mix sliced onion and carrot with the fried flounder and the lager and peppercorns.
3. Place in the refrigerator for at least 1 hour, but 1 day is better.

White cabbage salad

I have this salad with the grilled salmon and the smoked salmon for that matter.

• 1 head of white cabbage
• 3 dl mayonnaise
• 3 dl whipping cream
• 3 tablespoons Scanian mustard

1. Finely shred the white cabbage
2. Whip the cream, add mayonnaise and mustard and taste
3. Stir the white cabbage into the batter and mix. Store cold

Boiled ox tongue

• 800g rimmed ox tongue
• 1 large carrot
• 1 yellow onion
• 2 bay leaves
• 15 allspice grains
• 15 white peppercorns
• possibly a little salt

1. Rinse the tongue in cold water and put it in a pot, not too big. Pour water so that it covers the tongue. Boil and then skim off.
2. Add peeled onion and carrot cut into pieces. Add bay leaves and peppercorns to a tea ball and lower more into the pot.
3. Let simmer for about 2.5 hours. Try with a knitting needle if it is soft
4. When the tongue is ready, put it on a cutting board and remove the skin, then cut it into thin slices. The tongue can be frozen if you want.

That’s what we usually eat cold at the Christmas table. We don’t eat much of the hot food, but mostly the most traditional. Meatballs, prince sausage, Jansson, ribs.

I usually make two kinds of meatballs, 1 Christmas meatball and 1 venison meatball. If you make Jansson, of course, it will be much better and tastier as well with the ribs, but I buy prince sausage.