Ger-Nis INTERNATIONAL, LLC

Where in the World: Stockholm, Sweden

I have to give it up for the Swedes, they like their food fresh, clean and simple and with a purpose. The long winters and cold weather perpetuate the heaviness of the food from Sweden and Scandinavia in general. It roots tend to concentrate on preservation methods because of the climate and need for fresh foods preserved for the winters. Over the years the cuisine has undergone a transformation of sorts, and has been seen to lighten up considerably. Traditional heavy meals are still a staple of family gatherings and special events but the new modern day cuisine found plentiful throughout Stockholm. Fresh fish and seafood are in plethora in the new modern day cuisine of Stockholm and Sweden in general, due to the vast amounts of rivers and lakes and the seas surrounding the country. Fresh vegetables and herbs arefound throughout the country thanks to the world’s potential to export to anywhere year round. This had brought about a new freshness in the Swedish cooking, seen throughout Stockholm in some of the priciest and well known restaurants throughout the world and representing the country and it’s culturally diverse new fresh cooking is Sweden’s culinary king Marccus Sammuelsson.

Haute cuisine in Stockholm is extremely popular and from everyday folks to tourists to important heads of state. The international influences in the new Swedish cooking are extreme and Stolkholmers have an abundance to choose from not only in their restaurant and café choices but even at the grocery stores and open air markets. But at the end of the day, the Swedes and even the city slickers of Stockholm are very traditional people and in springtime there are various reasons to stop, and indulge in traditional Swedishcooking with a modern day flare. It’s an opportunity to be with their family and friends and to the Swedes nothing compares to good friends and family paired with tradition meals, of course now a day’s made lighter!

The feast typically starts with the smorgasbord (Scandinaviancold table). The smorgasbord is in full swing in the spring, filled with all kinds of traditional Swedish cold dishes, like pickled herring, steamed or boiled baby new potatoes, gravlox with fresh cheese and dill, smoked cold salmon, pickled meats, anchovies, and even smoked reindeer!

Steamed New Potatoes with Mustard Dill Sauce

Gravlox is a cold, cured salmon enjoyed in bounty in Sweden. Gravlox literally means “buried salmon.” It is made by covering the salmon with sugar, salt, black pepper and other seasonings including dill or other fresh herbs. Once it is seasoned, the fish is wrapped in plastic wrap and placed under heavy weights in the refrigerator for up to four days. After four days, the seasonings are removed and the salmon is served after it is sliced very thin. Gravlox is a delightful fresh spring pastime and a staple at Swedish traditional meals.

Gravlox

I medium salmon filet (a thin filet works best)
½ cup kosher salt
½ cup raw pure sugar
1 large bunch fresh dill chopped fine
¼ cup mustard seeds
½ cup vodka

Place a large sheet of plastic wrap in a large baking dish. Place the salmon skin side down in the baking dish so that the flesh is exposed. Brush or spoon the vodka over the fish and coat evenly. Next, sprinkle the dill and mustard seeds evenly over the fish, mix the sugar and salt together in a bowl and sprinkle mixture over the fish so that it is completely covered. Wrap the fish in the plastic wrap and place it in the refrigerator. Place a heavy or weighted dish on top of the salmon in order to keep the fish flattened. Flip the salmon about twice a day and leave it in the refrigerator for two and a half to four days. Scrape the salt, dill and mustard mixture off of the salmon, slice thin and serve.

Palt is a traditional Swedish dumpling made with meat and shredded raw potatoes. A lovely little dumpling that has been lighten up especially in recipes throughout the city of Stockholm, where they add lots of fresh herbs, dill parsley, and even lemon zest for a much lighter feel. The dumplings were traditional served with butter but again in the more modern cuisine a lemon juice butter mixture is also common.

Palt

Olive oil
1 medium yellow onion chopped fine
½ pound ground beef
½ cup chopped dill
½ cup chopped parsley
Juice and zest of 1 lemon
1 cup red potatoes, shredded
Salt/pepper
24 to 30 round dumpling wrappers

In a medium skillet, heat olive oil and sauté onions until translucent, about 2-3 minutes, add ground beef and sauté until cooked through, add dill and parsley and lemon juice mix well and continue to cook for about 2-3 minutes, take off heat and drain juice, set aside to cool. When cool mix the potatoes and the beef mixture together. Take the dumpling wrappers and place a spoon full of the potato meat mixture and form a dumpling. After all dumplings are assembled steam until dough is cooked through. Serve with lemon butter.

Kottbullar, Swedish meatballs are one of the best known of all the Swedish delicacies. A ground beef and sometimes ground beef and ground veal or reindeer combo with finely chopped yellow onions, breadcrumbs and fresh and dried spices, typically served in gravy of heavy cream over new potatoes with loganberry jam for a condiment.

Kottbullar

½ cup bread crumbs
¼ cup dill chopped fine
¼ cup parsley chopped fine
¼ cup tarragon chopped fine
1 teaspoon cayenne pepper
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup yellow onion chopped fine
1 egg, beaten
1 pound ground beef
Olive oil
2 Tablespoons butter
1 cup heavy cream
Fresh ground black pepper
Fresh dill for garnish

In a large mixing bowl combine breadcrumbs, fresh herbs, and all spices, mix well. Add the Yellow onion, the egg and the ground beef and again gently mix with wooden spoon (hands and fingers work even better) until all ingredients are well mixed. Shape the meat mixture into 1-inch meatballs. In a large skillet, melt the butter with the olive oil. Add the meatballs and cook over moderately high heat, turning occasionally, until browned and cooked through, about 8-10 minutes; reduce the heat to moderately low if the meatballs begin to brown too quickly. Drain on paper towels. Spoon off any excess fat from the pan and add the heavy cream to the skillet, scraping the browned bits from the bottom of the pan gently with a wooden spoon. Mix well and place heat to very low, add the meatballs back to the skillet and simmer on low uncovered for about 2-4 minutes. Serve over steamed potatoes and garnish with fresh chopped dill or parsley.

For desert the Swedeslike to keep it simple as well. In the spring wild strawberries and cloudberries (also known as a baked apple, an amber colored berry) pop up all over the country side. The Swedes like to have a simple dish of the wild berries with a little bit of whipped cream and a few springs of mint. No recipe required, because of the simplicity.