Starter
Three Little Dishes
This starter brings together three classics from the opening round of a traditional Swedish Christmas table: creamy mustard herring, gravlax and Jansson’s temptation. Each is served on a slice of hearty wholegrain bread, with a discreet nod to Denmark’s wonderful smørrebrød.
Ingredients
Jansson’s Temptation
- Potatoes1.1 lb
- Onion1/2 pcs
- Anchovy fillets15 pcs
- Cream0.8 cups
- Anchovy brine
- Salt
- Pepper
Mustard Herring
- Crème fraîche3.4 fl oz
- Mustard (sweet and strong)1.7 fl oz
- Herring pieces12 pcs
Gravlax
- Gravlax7.1 oz
- Mustard dill sauce1 fl oz
- Dark rye bread (Kavring)
Nutrition per serving
Instructions
Jansson’s Temptation
Cut the potatoes into thin strips and finely chop the onion and Swedish-style anchovies (spiced sprats). Layer everything in an ovenproof dish and season with salt and pepper. Pour over a little of the anchovy brine, followed by the cream.
Bake at 175°C until golden brown on top and soft and creamy in the centre. The cooking time will vary depending on the size and depth of the dish.
Mustard Herring
Mix the crème fraîche and mustard, then season with salt and pepper to taste. Add the herring and leave to rest in the refrigerator for a few hours. Make sure to use ready-pickled herring, such as Swedish “5-minute herring”.
Gravlax
Making your own gravlax isn’t difficult, but with Christmas in full swing, it’s nice to have a little time to relax as well. Unless you happen to have some gravlax left over from the Christmas table, we suggest taking the easy route: visit a well-stocked deli and pick up some ready-made gravlax along with a small jar of Swedish mustard-dill sauce (Hovmästarsås).
To serve
Arrange the Jansson’s temptation, mustard herring and gravlax on the bread. Drizzle a little Swedish mustard-dill sauce over the gravlax and serve.