A Time Of Renewal

 

According to the leaflet we picked up in IKEA the other week, Easter Eve [ie today] is celebrated in Sweden with a traditional smorgasbord of food, all set on a yellow themed table. The leaflet included a special salmon recipe. So here is our yellow Swedish Easter Eve meal table.

Only afterwards did I remember I do have a yellow tablecloth!

 

 

 SWEDISH SALMON PUDDING [IKEA recipe]

400g gravadlax

10 medium sized potatoes

¼ tsp salt

3 eggs

400ml single cream

50g butter

• Peel potatoes, cut into slices. Butter a serving dish
• Layer salmon and potatoes in dish [top and bottom layer should be potatoes, sprinkling potato layers with salt
• Whisk cream and eggs. pour over dish, top with cubes of butter.
• Bake at 175° for 50-60mins till golden

Serve with green salad and horseradish sauce

I also made some macaroons using a recipe from the RS website.

LEMONY ALMOND MACAROONS [from "Real Simple" April 2010]

Makes 24 cookies Hands-On Time: 5min Total Time: 1hr

Note: Total time includes cooling time

 

INGREDIENTS

14 oz shredded coconut

1 cup sliced almonds

3/4 cup sugar

1 teaspoon grated lemon zest

1/4 teaspoon kosher salt

4 large egg whites

DIRECTIONS

Heat oven to 170° C. In a large bowl, combine the coconut, almonds, sugar, lemon zest, and salt. Mix in the egg whites.

Drop mounds of the mixture (each equal to 2 tablespoons) onto 2 parchment-lined baking sheets, spacing them 1½ inches apart.

Bake, switching the baking sheets halfway through, until the edges begin to brown, 20 to 25 minutes. Cool slightly on baking sheets, then transfer to wire racks to cool completely.

Store in airtight container at room temperature for up to 1 week.