Cook this: Fennel-crusted mackerel on crispbread with potatoes and fresh cheese from Lagom

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Our cookbook of the week is Lagom: The Swedish Art of Eating Harmoniously by food stylist and writer Steffi Knowles-Dellner. Over the next four days, we’ll feature recipes from the book and an interview with its author.

To try another recipe from the book, check out: creamy cucumber and dill gazpacho with pea salsa and sumac.

The Danes may have a lock on smørrebrød but open-faced sandwiches are a favourite in Sweden too, Steffi Knowles-Dellner says.

Dubbed macka or smörgås in her native land, they’re primarily a breakfast food – one that goes well beyond a piece of toast with a smear of butter and a slice of cheese or deli meat. “There should be more love and thought put into them,” she writes.

In Lagom, Knowles-Dellner offers five versions of what she calls “Scandi bruschetta”: purple sprouted broccoli with walnuts, capers and anchovies; butter beans with tarragon and chives; prawn and avocado; peas and broad bean with halloumi; and fennel-crusted mackerel (recipe follows).

“Having that little bit less bread and more filling is the way forward. Much nicer than what we call a door-stopper sandwich over here (in England),” she says.

“One of my absolutely favourite recipes in the book is the fennel-crusted mackerel on crispbread with potatoes and fresh cheese. That and a cold draught beer, and you are winning. It’s really, really nice.”

FENNEL-CRUSTED MACKEREL

on crispbread with potatoes & fresh cheese
Serves: 4

“I felt that Swedish food had been really misrepresented, particularly outside of Scandinavia,” Knowles-Dellner says of her inspiration to write Lagom.

” data-medium-file=”http://wpmedia.nationalpost.com/2018/04/lagomcover.jpg?w=239″ data-large-file=”http://wpmedia.nationalpost.com/2018/04/lagomcover.jpg?w=640″ src=”http://wpmedia.nationalpost.com/2018/04/lagomcover.jpg?w=239&h=300″ alt=”Lagom by Steffi Knowles-Dellner” width=”239″ height=”300″ srcset=”http://wpmedia.nationalpost.com/2018/04/lagomcover.jpg?w=239&h=300 239w, http://wpmedia.nationalpost.com/2018/04/lagomcover.jpg?w=478&h=600 478w, http://wpmedia.nationalpost.com/2018/04/lagomcover.jpg?w=120&h=150 120w” sizes=”(max-width: 239px) 100vw, 239px”>

“I felt that Swedish food had been really misrepresented, particularly outside of Scandinavia,” Knowles-Dellner says of her inspiration to write Lagom.

5 baby potatoes, scrubbed
1 egg, beaten
1 tbsp (15 mL) fennel seeds, bashed
2/3 cup (150 mL) dried breadcrumbs
4 mackerel fillets, pin-boned and skinned (see note)
2 tbsp (30 mL) cold-pressed rapeseed oil or olive oil
Scant 1/2 cup (125 mL) fresh cheese or ricotta
2 tbsp (30 mL) mayonnaise
1/2 lemon, zest and juice
1 small bunch of parsley, roughly chopped
2 large round crispbreads, broken up

Step 1

Begin by cooking the potatoes in a pan of boiling water until just tender, then drain and allow to cool slightly. Slice into thick rounds and set aside.

Step 2

Meanwhile, beat the egg in a shallow bowl and mix the fennel and breadcrumbs together in another bowl. Dip …read more

Source:: Nationalpost

      

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