Eggs and soused herring on crisp bread #179

Eggs and soused herring on crisp bread? Well this is a very Swedish appetizer that is commonly served on Smörgåsbord, Christmas and Easter but can and are served year round. The main ingredients are soused herring that is a mainly Scandinavian type of pickled herring (read more on it here), boiled eggs, chives and red onion. The Swedish name for this type of herring is "Matjsesill" but you can also use Swedish anchovies that is called "Ansjovis" this is however very different from the Mediterranean anchovies.

Now for the name, it´s called "Gubbröra" in Swedish which pretty much translates to "Old man´s mess", not that mouth watering for your weekend appetizer is it? Well that is why I called it eggs and soused herring on toast. 

Now for the ingredients, there are loads of variations on this dish, some use soft boiled eggs, mayonnaise, creme fraiche, sour cream, different types of onions and even other herbs like dill. The recipe below is my version of it so feel free to experiment with the flavors.

I like to serve it on a crisp bread that is common in Sweden called "Knäckebröd", it´s a non sweet crispy bread mostly served for breakfast or instead of fresh bread for soups or smaller dishes. If you can´t find any then a dark rye bread is good as well.

Eggs and soused herring on crisp bread

I usually don´t write measurements for my recipes but since you most likely haven´t got a clue I will this time, I written the ingredients in parts form so use as much as you plan on serving.

8 parts boiled chopped eggs

4 parts chopped soused herring (discarded from the pickling liquid)

1 part chopped red onion

1 part chopped chives

1 part mayonnaise

1 part creme fraiche

Crisp bread or rye bread for serving

Combine all ingredients, season with pepper, if you think it´s lacking salt then use the picking liquid from the herring instead of regular salt.

5 great egg recipes served as Tapas!

Eggs are one of my favorite ingredients, you can use it in endless ways and it´s both great tasting and looking. I´ve selected my five favorite tapas recipes where the egg is the focus of the dish. I really like to serve eggs as the main part of a snack dish since the size is usually great for one egg for each serving and you can add so many great things.

So expect more egg recipes to be coming to Delicious Tapas shortly, until then here are my favorites so far.
Under each photo there are a link that will get you to more photos and the recipe, good luck and enjoy.



Starting simple with boiled eggs with mayonnaise, shrimps and dill.
Eggs with shrimps and dill



Scrambled eggs in the shell with truffle oil and croutons.



Grilled onion, parsnip puré and olive oil poached egg yolk.



Scrambled eggs with dill marinated crayfish and sour cream.



Soft boiled egg with broad beans and shrimps.

Super Bowl recipes! 10 great classics!

Almost time for Super Bowl and it´s time to make some great tasting stuff that goes great with football, this time I will focus on some in my opinion classics like burgers, chicken wings and ribs!

I´ve put together a list of my favourites and below each photo below there is a link to the recipe in case you´ll need it. Most dishes are simple classics so if you´re just looking for some inspiration then you´ll found the right place.

If you´re only looking for some great tasting snacks to enjoy during the game then check out my previous post: 10 great Super Bowl snacks!

OK here we go....

Sliders, who doesn´t love sliders? Serving sliders is a great idea since your guests won´t be too full not to be able to enjoy all the other great stuff you will be serving. I prefer the with classic toppings like lettuce, cheese and tomato.

Sliders!

Crab claws are great to serve since you won´t need to worry about serving them hot, this recipe with a classic aioli and some salt is all that you´ll need.

Crab claws with aioli and salt.

Grilled corn on the cob (how else would you grill them?) with a generous amount of butter, herbs and chili is a barbecue classic and fits great for the Super Bowl.

Grilled corn on the cob with chili and parsley.

A meatball sandwich with loads of Parmesan cheese can be wrong, either serve them like this or just serve bread on the side with the meatballs still in the sauce, this will keep the meatballs warm for longer and your guests can make their own sandwiches.

Meatball sandwich with Parmesan and herbs.

Well it´s salad time, don´t worry since these iceberg wedges are getting a good splash of dressing and some blue cheese on the side you will still like it.

Iceberg lettuce with blue cheese.

You didn´t think I would leave out the chicken wings did you?

Fried chicken wings with Sriracha sauce.

Or the ribs?

Ribs with lettuce and tomatillo and chipotle sauce.

Tortilla bread packed with ham and cheese are a great snack that is easy to prepare.

Tortilla bread with cheese and serrano ham.

I love fries, especially home made and if you try this recipe I´m sure you will to, besides what else are you serving up with those sliders?

French fries with truffle mayonnaise.

Last one, home made onion rings deep fried with Japanese Panko. Crunchy and great tasting.

Onion rings.

10 great Super Bowl snacks!

Super Bowl is just around the corner and what greater opportunity to put a little bit of extra effort into some great snacks! Below you will find my personal top ten favorites that will be great snacks when enjoying the game. For each picture there´s a link that you can follow if any of the snacks look to complicated, have a great Super Bowl and may the best team win!

First let´s start with something very simple, some roasted pumpkin seeds with sea salt.

Roasted pumpkin seeds with salt.

And follow it with a little bit of vegetables (don´t worry there´s chips and other great stuff coming right up).

Radishes with cream cheese and herbs.

And you just can´t get tired of edamame beans can you?

Edamame beans with salt.

Now for a classic with a twist, home made potato chips with a spicy Sriracha dip!

Potato chips with herb salt and Sriracha dip.

And who doesn´t love popcorn with lime and chili butter!

Popcorn with chili butter and lime.

 

No snack table is complete without some of this delicious middle eastern classic.

Hummus on toast.

Nachos, gotta love it!

Nachos with peppers and avocado mayonnaise.

Broccoli is probably not what you´re thinking of when planning you Super Bowl snack selection, but then make some room, this is great stuff.

Broccoli with Sriracha mayonnaise.

Home made grissini wrapped in delicious Parma ham.

Grissini with Parma ham and cream cheese.

And why not some more crostinis, this time with a garlic packed white bean dip!

Crostini with white bean dip.

Potato chips with herb salt & Sriracha dip #147

You´ve gotta love chips, and you´ll probably like them even more if you put in some effort and make some yourself. Use a firm potato, slice them thin and deep fry. To make it a bit more fun I made a herb salt for seasoning instead of regular salt and are serving them with a Sriracha dip. This is perfect to serve with the first drinks of the evening, who doesn´t like salt and fat?

Potato chips with herb salt & Sriracha dip

potatoes
oil for deep frying
salt
fresh parsley
fresh chives
dried thyme
dried rosemary
mayonnaise
sour cream
Sriracha
smoked paprika powder

Blend all the herbs with salt, I use about four parts herbs to one part salt. Make sure you use both fresh and dried herbs because otherwise the salt will get to moist and you won´t be able to salt the chips in a good way. You can use only fresh herbs but you have to make it a day or two in advance and then dry the salt for it to work.

Wash the potatoes but keep the skin off, slice them as thin as you can, use a mandolin or a potato peeler to get this done easier. Rinse the potatoes in cold water to get rid of any extra starch. Remove the potatoes from the water and dry them on kitchen paper. Deep fry the slices on medium heat until golden, remove from the oil and immediately season with the herb salt.

Combine sour cream, mayonnaise with the Sriracha and smoked paprika, adjust the amount of Sriracha depending on how hot you want it. Serve.

Sliders #138

Sliders are my favourite way of serving hamburgers, you can eat many and you can put different toppings for each one. I´m starting with classic toppings so I have the opportunity to come back with more ideas for great sliders.

So this is home made buns, mayonnaise, lettuce, burger, cheese and tomato. I do know that a lot of hardcore burger eaters like their burgers with only cheese and bread but I think that gets to rich, the lettuce and tomato adds better texture and serving food with a great variety in textures and temperature almost always make it better.

For the buns I used a standard wheat dough and rolled small buns that I brushed with a little bit of egg yolk before baking them. Home made or store bought mayonnaise is up to you.

Sliders

slider buns
ground beef
lettuce
tomato
mayonnaise
cheese
water
salt, pepper

Combine the ground beef with a little bit of water, salt and pepper and shape hamburgers. If you´re making your own buns then make them before you shape your burgers so you can make them in the same size as the buns. Also remember that the burgers will shrink a little bit when you cook them so make the burgers a little bit bigger than the bun.

Cut the buns and roast in a dry pan, fry the burgers. Dress the burger with mayonnaise and lettuce, add the burger, cheese and tomato. Good luck.

French fries with truffle mayonnaise #116

If you haven´t done home made french fries before you really should give it a try, it´s not very difficult. If you´re own a deep frier then there´s no problem at all. If not you can deep fry in a big pot, but make sure to use a thermometer to be able to control the temperature. If you´re feeling insecure about frying in a pot then don´t do it because it can get dangerous. Instead you can roast the fries in an oven, not quite as tasty but still good enough.

For this recipe I use a quicker version of Heston Blumenthals three day fries but I´ve shortened each so you won´t have to spend three days waiting for some fries. 

French fries with truffle mayonnaise

potatoes

neutral oil for frying, I use rapeseed oil but use your favourite

salt

egg yolks

Dijon mustard

red wine vinegar

salt, pepper

neutral oil for the mayonnaise

olive oil

truffle oil

black truffles (optional)

Cut the potatoes into fries, i like mine thin and crispy but cut them to your liking. Leave the skin on. Rinse the cut potatoes in cold water and then parboil until almost done. Remove from the water and let cool in the fridge for about one hour.

Meanwhile start making the mayonnaise, combine egg yolk, Dijon mustard and the vinegar in a bowl and whisk, carefully add the oil a little bit at the time, remember to whisk during the entire process. When it´s thick enough season with salt, pepper, truffle oil, olive oil and some grated or diced truffle.

Fry the fries on low temperature without letting them get any colour until they are cooked through. Remove and chill again for 1-2 hours. You can prepare these two steps the day before and then fry the fries before serving.

Fry the fries until golden on high temperature, remove and salt. Serve with the truffle mayonnaise.

Nürnberger sausage with fennel coleslaw & mustard #70

The Nürnberger sausage is a small almost white German sausage that dates back all the way to 1313. It´s usually small and you´ll need to serve three or four of them for a main course. I usually serve them together with other meats as well like roasted chicken or with other sausages. Since it´s small in size it´s great to serve as a tapas.

The Nürnberger is protected be EU-law and it must be produced in Nürnberg to have to right to be called a Nürnberger, but don´t worry this recipe works with most sausages with a good pork taste.

Nürnberger sausage with fennel coleslaw & mustard

Nürnberger sausages
mayonnaise
fennel
lemon juice
salt, pepper
cracked mustard seeds

With a potato peeler shave the fennel into thin slices, add a few drops of lemon juice and mayonnaise, combine and season with salt and pepper.

Fry the sausages in a pan, serve a spoonful of coleslaw with one sausage and sprinkle with cracked mustard seeds.

Broccoli with sriracha mayo # 50

Broccoli with sriracha mayo

Fresh broccoli
Mayonnaise
Sriracha sauce
Salt, pepper
Oil

Cut the broccoli in bite size pieces, roast the broccoli on one side until brown. What you´re looking for is the get the taste of both roasted and slightly raw, this is also great for the texture. Season the broccoli with salt and pepper.

Combine mayonnaise and sriracha sauce, if you don´t have sriracha you can use any hot sauce you like, it works great with tabasco for example.

Crayfish with crostini & chili mayonnaise # 44

This is a great way to serve cooked shellfish, if you can´t find crayfish than just replace it with your own favorite, crab or shrimps works great for example.

Crayfish with crostini & chili mayonnaise

Baguette

Peeled cooked crayfish
Mayonnaise
Tabasco
Dried chili flakes
Romano lettuce
Salt, pepper
Parsley

Slice the baguette and toast the bread. Combine mayonnaise with tabasco and chili flakes, season with salt and pepper. Chop the lettuce, spread some chili mayonnaise on each slice of toast, put lettuce and crayfish tails on top. Sprinkle with salt, pepper and some chopped parsley.

Fried herring with garlic mayonnaise & lemon # 25

Fried herring with garlic mayonnaise & lemon

Fresh herring (sardines works well if you can´t find herring)
Wheat flour
Salt
Water
Mayonnaise
Garlic
Salt
Oil for frying
Parsley

Mix salt with water to a brine with about 2% salt level. Remove the skin from the herring and put the herring in the brine for 2 hours.

Crush some garlic and mix with mayonnaise, season with salt and pepper.

Heat the oil for frying and remove the fish from the brine, pad the fish dry with som kitchen paper and dust with wheat flour, make sure every inch of the fish is covered. Fry the fish in the oil until golden, remove and sprinkle with salt.

Fry some parsley in the oil, add just a little a the time and be very careful and keep away from the oil because it will splash. Crush the parlsey over the fish and serve.