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 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