As a result these festive fish take pride of place in celebratory spreads. Some insist that the seasoned blend of meat and breadcrumbs should be livened up with a splash of soda water, prior to cooking, for airiness others insist on adding finely-chopped onion.Ī far cry from vinegar-soaked rollmops, there are more types of Swedish herring than you can shake a stick at. The anaemic meatballs in ill-smelling plastic packs which occupy international supermarket shelves are a pale imitation of those you’ll find in your local Swedish shop even so, these too are eclipsed by the home-made version, which appear in various forms in kitchens, restaurants and cafes around the country. Rather, they excite the part of the tongue which recognizes “umami” (a hard-to-classify savoury flavour) and give it a uniquely delicious edge. Theories abound as to who Jansson was, although most agree that the taste of the dish – both luxurious and comforting – surpasses any need for speculation.įret not, fish haters – the anchovies don’t overpower the dish. This creamy potato gratin – made with thin strips of potato, as well as silky fried onions and anchovies – is a central part of the spread at Christmas and during other festivities. But here, plucked from the typical Swedish lunch menu, are ten items we consider to be the essential tastes of Sweden. The variety of dishes on offer in restaurants across the whole country – old-school and innovative alike – makes compiling a definitive collection a tricky task.
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