Caroline Hofberg - Traditional Swedish Cooking

TRADITIONAL
SWEDISH COOKING CAROLINE HOFBERG TRADITIONAL
SWEDISH COOKING Translation by Monika RomareCopyright 2011 by Caroline HofbergAll Rights Reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or info@skyhorsepublishing.com.Skyhorse and Skyhorse Publishing are registered trademarks of Skyhorse Publishing, Inc., a Delaware corporation.www.skyhorsepublishing.com10 9 8 7 6 5 4 3 2 1Library of Congress Cataloging-in-Publication Data is available on file.
ISBN: 978-1-61608-136-2Printed in China

A big package wrapped in brown paper. Originally they were just simple black notebooks. Blank pages that my grandmother turned into a piece of food history. There are many reasons why I haven't opened the package until now. One was that I never imagined the contents would be as extensive as they turned out to be. The entire time, I thought they were just simple books with a few of her favorite recipes, the same way I collect minecut and pasted or scribbled down.

They are valuable to me, of course, but barely to anybody else. I was completely captivated by the piece of history that I uncovered about a woman and her passion for food. My grandmother was a very artistic woman. In her own way she collected everything from recipes to practical tips, advice on bookkeeping in the home, and life stories. All in little black notebooks. Decade after decade.

I am proud and touched by it. At the same time, I am concerned with how to preserve our traditional Swedish food culture while allowing it to develop with the exotic influences that our current times give us access to. We need to remember our own kitchen with its produce from the sea, the forest, the lakes, and the gardens. Herbs and spices such as dill, horseradish, honey, and juniper berries. Not to mention rapeseed oil and butter, which make the flavors bloom. Swedish home-cooked meals are influenced by what our forests have to offer.

Lingonberries, blueberries, cloudberries, and mushrooms. We are able to enjoy fish and seafood from cold-water streams. Fruits and vegetables that have ripened slowly and acquired intense flavors. It is a truly inspiring and fantastic experience to cook meals from our own produce. Therefore, it has been extremely difficult to choose food dishes for this book. I love them all! I might not have picked exactly the same courses as my grandmother would have chosen, but I am sure that she would have enjoyed these: Swedish meals with a modern twist.

Writing this cookbook has been like embarking on a food journey. I lived with it constantly for a short but intense time, during which I focused on little else. I got inspired as I tasted, tried, and loved the process that completely enveloped me. I have truly enjoyed every minute of this journey, and I hope that it will inspire you too. Enjoy, taste, and feel proud of our lovely Nordic kitchen! Editor's note: Some of the more unique ingredients used in this recipe collection may not be available in your local grocery store. In many cases, a quick online search will yield plenty of options for purchasing those items.

Ingredient amounts have been translated from the Swedish as accurately as possible, though in some cases they have been rounded up or down slightly for the convenience of the cook.

This is a modern variation with smoked salmon and horseradish, thoroughly tested flavors that agree with most people. The tart is excellent on its own, as an appetizer, or as part of a buffet. Melt the butter and let it cool. Crumble the bread in a food processor. Add the butter and mix. Pour the crumb mixture into a springform pan or a cake pan with a removable bottom, about 9.5 inches in diameter. Use your hands to press the crumbs onto the bottom of the dish and a little bit around the edges.

Store the dish in the fridge for at least an hour. Chop the salmon and the onion finely. Mix cottage cheese, sour cream, salmon, onion, dill, and horseradish. Add salt. Soak the gelatin leaves in cold water for about 5 minutes. Lift them out of the water and melt them on very low heat.

Take 3 tablespoons of the salmon mix and add to the skillet with the gelatin. Pour the batter into the salmon mix and blend thoroughly. Spread the filling over the bottom. Cover with plastic wrap and let it cool and firm up in the fridge for at least 4 hours. Garnish with salmon roses, lemon, and dill before serving. fish roe chopped red onionchopped dilla delicious rye bread