For the cucumber

1. Start by preparing the pickled cucumber. Mix water, sugar, salt and vinegar in a large bowl. Whisk until sugar and salt is disolved completely. Finely slice the cucumber, and add to the bowl. Make sure they are completely covered by the fluid. Add bayleaf, and put in the refridgerator for at least one hour.

For the lingonberry jam

1. Rinse the lingonberries thoroughly and put them in a bowl. Pour in the sugar, and gently stir until sugar is disolved. Store in the refridgerator until serving.

For the horseballs

1. Peel and grate the onion coarsely. Then gently fry it on a medium warm pan together with a little bit of butter until golden brown.
2. In a bowl, mix bread crumbs, heavy cream, beer and stock. Set aside for 5 minutes.
3. Place the ground horse meat in a large bowl, add the browned onions and the beer / bread mixture . Season with salt and pepper, and mix together well. Leave for 10 minutes.
4. Roll the meat into small balls with a diameter of roughly one inch. Fry them in batches together with a little butter or sunflower oil. They are ready when they are slightly crispy on the outside. Set aside while making the sauce.

For the sauce

1. Deglace the frying pan with a littlewater and add the stock. Reduce by half, and then add the cream. Bring to a simmer, and thicken with butter and corn starch. Let it simmer for 5 minutes.
2. Taste and season it with salt, sugar and white pepper.
3. Add the meatballs to the sauce, or serve them separately.

For the potatoes

1. Peel the potatoes and boil them in salted water until soft. Pass through a sieve into a large bowl to get the finest and smoothest mash. Add the butter, and then the milk slowly as you whisk the potatoes. Do not add ALL milk at once, you might not need more than just a few drops, depending on what potato you are using. Season with salt and add more butter if you want a creamier taste.

Plating

1. Garnish with dill