Description
A quick and easy Swedish lunch featuring smoked perch, diced potatoes, and a creamy Dijon mustard sauce. Perfect for a summer day.
Ingredients
Units
Scale
- 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, to taste
- 1 cup thick cream
- 2 tablespoons 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