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.
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Smoked perch with Dijon mustard cream.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A quick and easy Swedish lunch featuring smoked perch, diced potatoes, and a creamy Dijon mustard sauce. Perfect for a summer day.
Ingredients
- 4 whole smoked perch, weighing about 5 oz (150 g) per fish
- 6 mid-size potatoes, diced
- 2 red onions, diced
- 4 hard-boiled eggs, diced
- Parsley to taste, chopped
- Salt and pepper, to taste
- 1 cup (240 ml) thick cream
- 2 tbsp (30 ml) Dijon mustard
Instructions
- Prepare some good music to enjoy while cooking.
- Cook the eggs until hard-boiled, then cool and peel them. Dice the eggs and set aside.
- Remove the meat from the smoked perch, discarding the skin and bones. Set the fish meat aside.
- In a large pan, fry the diced potatoes over medium heat until they are golden brown. This should take about 10-15 minutes. Once done, set them aside and cover to keep warm.
- In the same pan, sauté the diced red onions until they are soft and translucent, about 5-7 minutes.
- In a bowl, mix the thick cream with the Dijon mustard until well combined. Season with salt and pepper to taste.
- On a serving platter, arrange the fried potatoes, diced eggs, and sautéed onions. Top with the smoked perch meat.
- Drizzle the Dijon mustard cream over the top and garnish with chopped parsley.
- Serve immediately and enjoy your Swedish summer meal.
Notes
- If perch is unavailable, any smoked fish can be used as a substitute.
- The dish pairs well with a light salad or fresh bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days.
- The Dijon mustard cream can be adjusted to taste by adding more or less mustard.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 600
- Fat: 15
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 150
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Frequently Asked Questions
What can I use if I cannot find smoked perch?
Both the article and the notes say any smoked fish works beautifully as a substitute. The recipe calls for 4 whole smoked perch weighing about 5 oz (150 g) each, so match that total weight in whichever smoked fish you can find — the notes specifically mention smoked trout as a stand-in.
How do I adjust the Dijon mustard cream to taste?
The notes say the cream can be adjusted by adding more or less mustard. The base ratio is 1 cup (240 ml) of thick cream whisked with 2 tbsp (30 ml) of Dijon mustard — taste it and stir in more mustard if you want a sharper flavour.
Is this dish served warm or at room temperature?
It is a composed dish served immediately: the fried potatoes and sautéed onions come out hot from the pan, the smoked fish is at room temperature, and the Dijon cream is drizzled cold from the bowl. The instructions say to serve immediately for the best contrast of temperatures and textures.
