A quick and easy lunch. Nothing fancy, just very tasty. Using smoked fish, potatos and thick cream flavoured to taste with Dijon mustard.
By Jimmy Forsman
Swedes are city dwellers. Most of us anyway. The trends that have spread across the western world for the last, few years that see people moving back to the country in search of quality of life and a more relaxed lifestyle, never really caught on. For most part Swedes are comfortable in the cities, the phase is fast, we can adapt to trends, make our place in the world. We strive to find our identity and define ourselves in the collective. To be individual without really being an individual.
A very Swedish thing indeed.
But as soon as summer hits us, and especially midsummer (the summer solstice celebration) at that we all migrate to the countryside like lemmings. Eager to connect with the roots, the life giving land, the local produce (ignoring the fact that the local produce was usually produced pretty far from locally when arriving at the destination), and the long days and short evenings.
We grill our meat, we eat our herrings and we try to have as relax a time as possible.
Naturally I am no exception. I went up to my parents’ cabin a few weeks ago. We did some fishing and caught some nice, big perch. I will not elaborate further on my attempt to make perch roe caviar than to say that it was a massive failure. However, we did smoke the fish and I prepared the following little beauty for lunch the very same day.
If you don’t have any perch, any smoked fish will work beautifully.
- 4 whole smoked perch, weighing about 150 g (5.3 oz) per fish.
- 6 mid size potatoes, diced.
- 2 red onions, diced.
- 4 hard boiled eggs, diced.
- Parsley to taste, chopped.
- Salt and pepper
- Heavy cream
- Dijon mustard to taste.
- Salt and pepper.
- Make sure to have some good music.
- Cook, cool and peal the eggs.
- Remove the meat from the fish and save. Discard the rest.
- Fry the diced potatoes on mid heat until golden. Put to the side and cover with foil.
- Fry the onions soft on mid temperature. When done take the pan of the heat.
- Arrange the potatoes, onions, eggs and fish in the pan.
- Sprinkle richly with the chopped parsley.
- Serve immediately.
- Whip the cream with a whisk until thick.
- Add Dijon mustard to taste.
- Salt and pepper to taste.
Jimmy Forsman is a chef turned sommelier turned copywriter. He loves good, simple and honest cooking with as little fuzz as possible. Time is often the main ingredient, and he has a special place in his heart for all things pork related.