BEFORE DINNER TREATS

BY LINA DANI

Green Asparagus with Bresaola & Lemon Cream

8 super thin slices of bresaola ham
8 roman lettuces
12 green asparagus
100g pine nut seeds
2 lemons
50ml creme fraiche
3 tbsp mayonaise
olive oil
s & p
Steam the asparagus in salted water for a couple of minutes, drain and sprinkle with a good olive oil. Wrap shredded roman lettuce in bresaola ham and place on top of the asparagus. Sprinkle with dry roasted pine nut seeds. Mix cf, mayo and olive oil together, season to taste and add fresh pressed lemon juice from 1 lemon. Cut the other lemon in veggies and serve it on the side. Dripple the lemon cream on top and serve!!

Puff pastry with roast beef

1 sheet puff pastry
2 slices roast beef
2 salad lettuces
5 cm cucumber
50ml potato salad
S & P

Cut the puff in squares, bake in 175 C for 8 minutes. Make a whole with 2 fingers and add shredded salad, potato salad and shredded roast beef. Season to taste and topp with sliced cucumber.

Feta Cream on Crispy Tortilla 

50g feta cheese
1tbsp fresh parsley
1tbsp fresh basil
1tbsp fresh thyme
1tsp lemon juice
1tsp olive oil
100ml greek yogurt
1 crushed garlic clove
S&P
2 large tortilla breads

Chop the herbs, add lemon juice and cheese. Mix well, add yogurt and garlic and mix again. Season to taste. Serve on small toasted crackers of tortilla bread. 

VÄSTERBOTTENS QUICHE 

Pie:
100g room temperatured butter
200ml flour
1/2tsp salt
1tbsp cognac

Filling:
5 eggs
200ml creme fraiche
200ml cream
300ml shredded Västerbottensost or other mature cheese
S&P
Chili powder
1 chopped red onion

Mix all the pie ingredients together, distribute evenly into a pie dish with removable edges. Let it rest in the fridge for 30min.
Mix the filling together and add into the pie dish. Bake for 40min in 180C. Serve a slice of pie with caviar, creme fraiche and
chopped red onion.

CREAMY CHICKEN ON
TOASTED TORTILLA

2 large tortilla breads
2 grilled chicken breasts
1/2 bell pepper
10cm leak
50ml mayonnaise
1tsp chicken fond
A dash of curry powder
A dash of paprika
S&P

Tear the tortilla breads in half, roast them in the toaster, let them cool and break them into smaller parts.
Cut the chicken breasts into small dices along with the bell pepper and leak. Mix mayo, spices and chicken
fond together, combine with the chicken and veggies to a thick mix. Add a spoon full of the mix onto the
tortilla crips. Serve with a glass of bubbly or some cold white wine. 

Sausage Roll

1 large or 4 small puff pastry sheets
4 sausages *preferably Cabbanozy or Chorizo

Cut the puff pastry and the sausages into same size peaces. Stretch the puff pastry slightly, and wrap it around the sausage. 
Seam down and transfer to a grease proof paper covered baking sheet. Gratinate in the oven for 15min on 200C.
Serve with mixed olives and cubes of matured cheese in different bowls. 

RÖSTI POTATOE CAKE

4-5 large potatoes
Butter for frying
1 red onion
80g caviar
100ml sour cream or creme fraiche
iceberg salad
Dill

Shred the potatoes roughly, squeeze out the water with your hands. Season to taste with S&P and fry the butter golden in a frying pan.
Add 1/4 of the potatoes in the pan and shape into a round rösti. Fry for 3min on each side until crispy and golden. Transfer to a paper
towel, fry the other 3. Add finely chopped red onion, shredded salad, caviar and sour cream  just before serving. Decorate with fresh dill. 

TRIPLE BITES WITH
VIN CHAUDE

Date with Walnut
Stone and replace with 1/2 a walnut kernel

Date with Walnut & Schwarzwald Ham
Stone and replace with 1/2 a walnut kernel. Then wrap the date in 1 slice of ham.

Herbed Cream Cheese on Home Made Crackers
Mix 100g cream cheese with fresh thyme, fresh chive and fresh oregano. Season to taste
spread on a home made cracker, see previous recipe under the BD Treats tab.

It actually became 4 bites, who can resist a bite of really good, mature cheese...
In Sweden we have "prästost" and it's just the best in the world!!!!

Vin Chaude
750ml a good red wine
Fresh pressed juice from 2 oranges
2tbsp brown sugar
1 cinnamon stick
1 vanilla stick

Cut the vanilla stick in half, length wise. Scrape out the seeds into a sauce pan. Add orange juice, sugar
and cinnamon stick. Reduce till about 2tbsp remains. Dilute with the wine, let it cool in the sauce pan
and remove the sticks before heating up again as a warm drink or add ice cubes for a cold drink.

CREAMY SHRIMPS ON SALAD BED

300g raw large shrimps (peeled)
2 eggs
S&P
300ml panko bread crumbs

Dip the shrimps individually in the beaten eggs, mixed with S&P. Then dip in lightly crumbled panko.
Fry in canola oil at 180C until golden (3-4min). Let it drain on a paper towel then toss them in the spicy cream.

SPICY CREAM:
100ml mayonnaise
50ml creme fraiche
1tsp hot sauce
2 cloves of garlic
A dash of apple cider vinegar
1/2tsp sambal oelek
1tbsp chili sauce
A dash of paprika powder
S&P
1tbsp canola oil
2tbsp water

Mix all the ingredients together and let it rest for 30min.
Distribute iceberg salad in a martini glass or likewise, add the tossed shrimps and sprinkle with
sliced spring onion. 

CREAMY SMOKED SALMON TOPPING
ON HOME MADE CRACKERS

1 yolk
1tbsp dijon mustard
1tbsp freshly pressed lemon juice
S&P
100ml canola oil
A dash of cayenne pepper
200g smoked salmon
2tbsp chopped cornichons
1/2 chopped red onion
2tbsp chopped capers
2tbsp chopped fresh dill
2tbsp chopped fresh chive

Whisk the egg yolk, mustard and lemon juice together. Then add the oil, drip wise while whisking. 
Chop the salmon and add it along with red onion, cornichons, capers and herbs. Stir and season to taste.
Dripple some limone (lemon flavoured olive oil) on top. 

Crackers

100ml pumpkin seeds
200ml corn flour
50ml flax seed
100ml sesame seeds
100ml sunflower seeds
A pinch of salt
Sea salt (on top)
50ml olive oil
600 - 700ml boiling water

Fry all the seeds except the flax seeds, in a dry pan. Mix all the dry ingredients together then add the liquid.
It becomes almost like glue ; ), stir and do not give up, it WILL come together...Add more water if needed. Spread across 3 greaseproof paper covered baking sheets, you will want to spread it thin, so that the crackers becomes crispy. Sprinkle with a little sea salt on top.
Bake in the oven at 140°C for almost 2 hours.
Let them cool and break them into small pieces.

PARMA & HORSERADISH ROLLS

200g parma or schwarzwald ham
200g philly cream cheese
2tbsp horseradish cream
S&P

Distribute the ham, overlapping each other. Spread philly mixed with horse radish and S&P.
Roll together quite tight and let rest in the fridge for 30min. Cut into thin slices.
Serve with a glass of wine or a cold beer.

week22

CHILI MARINATED PINK SHRIMP
AND AVOCADO TOAST

4 slices of white bread
butter
2 avocados
40 pink shrimps
lemon mayonnaise
cayenne pepper
1 lemon

Cut each bread in two and fry it in butter in a frying pan, golden on low heat, both sides.
Trim and chop the avocados in small chunks, add lemon juice at ones, so it doesn’t darken. Peel the shrimps and marinate them in olive oil, lemon juice, chopped red chili and chopped garlic clove, Distribute avocado, shrimps, lemon mayonnaise on each bread, sprinkle some cayennepepper on the majo and decorate with lemon veggies.

week21

MUSHROOM SOUP

50g butter
500g sliced fresh mushrooms
S&P
1 yellow onion (chopped)
1tbsp flour
Fresh thyme
2 cloves of garlic
2 chicken cube stocks
500ml water
250ml cream

Melt butter in a large soup pot, fry the onion and sliced mushrooms. Add a pinch of salt then stir flour into the mushroom mixture and cook for 2min. Add crushed garlic cloves, cube stocks, stir and add the water. Bring to a zimmer and cook for 1h. Transfer soup to a blender and purre until smooth and thick. Return soup to pot and stir in cream, season to taste. Serve with a bresaola slice, topped with some rocket salad and toasted pine nuts. 

Left Over Turkey Sandwich

Wheat flatbread
Rocket salad
Plum tomatoes
Turkey/Chicken meat (left overs from Christmas?)

Herb Mayo:
50ml mayo
2tbsp olive oil limn
Fresh thyme
Fresh oregano
Fresh chive
S&P

Mix mayo and oil with chopped fresh herbs, season to taste. 
Spread the bread with some herb mayo, add salad and tomatoes in thin slices. 
Cut the meat in thin slices as well. Put it on top and add another slice of bread.
Push it together and let it rest for 5min.
Cut small squares for bites to the drink or larger as snack to a glas of cold beer.

week20

GRAVLAX

1kg fresh middle part with skin salmon
50ml salt
100ml sugar
1tbsp roughly crushed black pepper
1tsp roughly crushed white pepper
1/2 red chili
zest from 1 lemon
1 pot of fresh dill

Cut the salmon in half, mix salt, sugar, peppers, chopped chili and lemon zest and rub it onto all the sides of the salmon.
Cut the dill and sprinkle it over the salmon as well. Put the sides of the salmon against each other, skin down and up. Transfer to a fitted dish. Put some pressure on top. Let it stay in room temperature for 1h so it starts to release liquid, then in the fridge for 2 days. 
Turn the salmon at least once a day. Slice the salmon in super thin slices. 
Serve with a mustard sauce. It is recommended that you freeze the fresh salmon for 2 days before curing.

Mustard Sauce:
2tbsp yellow mustard
1tbsp dijon mustard
1tbsp sugar
1/2 tsp salt
black pepper
1tbsp white wine vinegar
200ml canola oil
100ml chopped dill

Mix the mustards, sugar, salt, pepper and vinegar add the oil in a thin beam while whisking, so that the sauce gets thick.
Preferably use a mixer. Add the chopped dill and some black pepper. 

week19

Creamy Artichoke Soup

500g Artichoke
1 Yellow onion
Butter
2 Veggie cube stocks
S&P
Chili Powder
200ml White wine
200ml Water
100ml Cream
Fresh thyme

Peel and cut the artichoke into smaller bites. Peel and chop up the onion, fry in butter for a couple of minutes. 
Add cube stocks, white wine and water. Let it come to a boil and zimmer for 20min. Mix it smooth with a mixer, season to taste, finally add the cream and the thyme.
You can either serve it as it is as a vegetarian option or add crispy bacon, smoked salmon or with a roast beef sandwich as a side dish.

Week18

Goat Cheese on Salad Bed

4 slices of white bread
butter
100g chevre goat cheese
1 pear
honey

Toast the bread and butter them. Add the goat cheese in slices and gratinate for 5min on 225 C. Sprinkle with honey and walnuts and add a slice of pear on each bite. Serve individually on a bed of salad or cut the sandwiches into smaller bites and serve the salad on the side.

Salad
Rocket salad
6 cherry tomatoes
1 red onion
1 avocado
walnuts

Vinaigrette
50ml olive oil
2tbsp red balsamico vinegar
S&P
2tbsp sour cream
honey

week17

Stuffed Zucchini

2 Zuccini
butter
100g smoked ham or turkey ham
2 garlic cloves
½ red chili
200g cottage cheese or philly cream cheese
1 tbsp. dry thyme
S & P
50ml shredded white bread

Cut the zucchini in 2 cm thick slices.  Cut out the middle with a small sharp knife. Put aside.  Distribute the slices on a oiled baking sheet and fry in 225 Celsius, 5 minutes on each side. Meanwhile chop the zucchini meat, ham, garlic and chili. Fry in butter for a couple of minutes, pour it in a bowl and add cottage cheese and season to taste. Fill the slices with the filling and sprinkle with shredded bread. Gratinate for 10-15 minutes in 225 Celsius.

week16

Bresaola on Greens

200g rocket salad or baby spinach if preferred
100g shredded parmesan cheese
12 EXTREMLY thin slices of breasola ham
olive oil
50ml pine nuts

Distribute the greens on four individual plates. Add the ham, sprinkle with parmesan, sprinkle with olive oil. Dry roast the pine nuts and sprinkle them on top. Add a veggie of lemon on each plate. 

week15

LOBSTER SOUP

1 large frozen lobster
butter
1 crushed clove of garlic
2tbsp tomato paste
1tbsp sage
3tbsp flour
800ml fish stock
100ml white wine
200ml creme fraiche
A dash of cayenne pepper
50ml cognac
S&P
Fresh sage

Thaw and clean the lobsters. Chop and fry the shells in butter in a pot. Add garlic, paste, sage and flour. Dilute with fish stock and wine. Let it zimmer for 15min. Strain the soup, let it reduce for 5min. Add half the creme fraiche. Season to taste and add the cognac. Add the lobster meat cut into pieces. Serve with a  click of creme fraiche and fresh sage.

week14

CHANTERELLE SOUP WITH JULIENNE

1 yellow onion
1 garlic clove
25g butter
1/2 red chili
200g chanterelles
S&P
2tbsp flower
500ml water
200ml cream
50ml cognac
1 veggie cube stock

rim and chop the onion, garlic and chili, fry in butter until soft. Add the chanterelles, season to taste.
Sprinkle the flower on top, stir, add the water and cube stock. Let it zimmer for 5min.
Add the cognac and the cream then use a blender to make it smooth.
Add some butter to blank it off.

1/2 celeriac
2 carrots
10cm leek

Cut in julienne sized strips (extremely thin). Let it zimmer in salted water for 2min.
Distribute some julienne in a soup plate then pour the chanterelle soup carefully, sprinkle with a dash of chili powder

WEEK13

HUMMUS

• 1 can of chick peas
• 50ml olive oil
• 50ml chopped parsley
• 3 cloves garlic
• S&P
• Fresh juice from 1 lemon
• Chili powder
• Paprika powder

Mix the ingredients in a blender. Distribute it out flat on a plate. Drizzle olive oil and sprinkle with paprika powder. 
Serve with Arabic bread, soft or toasted.

BITES

• Brie cheese
• Strawberries
• Fig jam

• Toast
• Thin slices of roast beef
• Lettuce
• Mayo mixed with horse radish

• Spicy sausage, dry roast them for more taste.
• Green olives
• Toast

Week12

CHEESE BALLS

• 150gmature cheese (västerbotten)
• 200g ricotta cheese
• S & P
• Sesame seeds
• Chili flakes

Mix shredded mature cheese with ricotta cheese and season to taste. Let it rest in the fridge for 1 hour. Roll round balls and then roll them in dry roasted sesame seeds mixed with some chili flakes.

KALLES CANAPÉS

• 5 slices of dark bread
• 50g kalles kaviar(smoked caviar cream)
• 100g philly cream cheese
• 1 red onion
• 1 green apple
• fresh dill

Mix caviar and philly into smooth. Spread the breadswith a thick layer. Chop the onion and spinkle on top, peel and cut the apple into small bites. Sprinkle over the onion and finsh off with fresh dill.

WEEK11

ROAST BEEF SANDWITCH

• Dark bread
• butter
• Lettuce
• Roast beef
• Potato salad
• Cucumber
• S&p

Cut the bread in triangles, butter it and add lettuce, potato salad, a roast beef roll and cucumber bites. Sprinkle sea salt and black pepper on top and drizzle a little olive oil.

AVOCADO TOAST

• 4 slices of white bread
• butter
• 2 avocados
• 40 pink shrimps
• lemon mayonnaise
• cayenne pepper
• 1 lemon

Cut each bread in two and fry it in butter in a frying pan, golden on low heat, both sides.
Trim and chop the avocados in small chunks, add lemon juice at ones, so it doesn’t darken.  Peel the shrimps and distribute avocado, shrimps, lemon mayonnaise on each bread, sprinkle some cayennepepper on the majo and decorate with lemon veggies.

WEEK10 FAVS IN REPLAY

SWEDISH “SUSHI”

• 200g cold smoked salmon
• 100g philly cream cheese
• 4tbsp. horseradish cream
• S&P
• lemon
• sesame seeds

Add smoked salmon in slices overlapping each other on a cutting board. Mix philly and horseradish and season to taste. Spread the mix evenly on the salmon and roll it firm together. Roast sesame seeds in a dry pan and then spred it on the cutting board and roll it all around the rolls. Wrap firmly in plastic foil and let it rest in the fridge for 1 hour. Cut into cm big slices and add a small piece of lemon without peel on each slice.  This looks so good on a black plate with black chop sticks!!

SKAGEN MESS

• 200g peeled fresh pink shrimps
• 1 red onion 
• 2 boiled eggs
• fresh dill
• lemon juice
• 100 ml mayonaise
• 50 mg creme fraiche
• s & p
• cayenne pepper powder

Mix shrimps with chopped red onion, chopped eggs, dill, a couple of tsp. lemon juice, mayo and cf. Season to taste. Serve with buttered fried bread or dark rye bread or Swedish hard bread.

WEEK9

WARM FRESH FIGS

• 4 fresh figs
• 100g brie cheese
• 4 walnuts
• 4 slices parma or shwarzwald ham
• honey 
• sea salt

cut a cross in each fig but not all the way down. Add a piece of brie in and a walnut as well. Wrap ham around. Fry or grill for 2 minutes. Drizzle honey on top and a pinch of sea salt.

SALMON STARTER

• 8 small or 4 large tortilla bread
• 200g philly cream cheese
• 1 lemon, zest and juice
• 1 small red onion
• 3 tbsp chopped chive
• some leaves of rocket salad
• 250g smoked salmon

Mix the philly with zest and juice from the lemon, the chopped red onion and the chopped chives. Spread the cheese on 4 small or 2 large tortilla breads, add rocket and salmon. Add up the rest of the tortilla bread on top, two by two. Wrap in plastic foil until serving, then cut in slices and serve to bubbly or rose’ wine.

WEEK8

SHRIMP COCKTAIL

• 500g shrimps with peel
• 2 scallions
• lettuce
• 1 avocado
• ½ cucumber
• S&P
• Dill
• 1 lemon

Dressing

• 200ml creme fraiche
• 2tbsp mayonnaise
• the peel and juice from 1 lemon
• S&P
• A pinch of sugar

Stir together all the ingredients for the dressing and store cool. Peel the shrimps. Cut the scallions and lettuce. Scoop out and cut the avocado. Peel and cut the cucumber. Distribute everything into glasses and sprinkle some dressing over top. Pepper and garnish with dill and lemon slices. This time I also added some croutons (bread bites fried in butter in a frying pan) and sprinkled some balsamico cream on top. 

CANAPÉ TOAST WITH BRIE AND JAM

Toast 4 slices of bread, cut out preferred sized canapés. Add a piece of brie cheese on each canapé. Then add a tbsp of jam. You can use cloudberries, plum or fig. 
Bake in the oven for 6-8min in 200°C

WEEK7

BEETROOT ENTRÉ

• 4 beetroots
• 50g feta cheese
• 50ml pine nuts
• olive oil
• sea salt

Boil the whole beet roots in salted water for about 15 minutes. Let them cool a bit then peel them and cot into cubes. Distribute on a plate and add crumbled feta cheese and dry roasted pine nuts. Sprinkle with olive oil and sea salt.

GALETTE WITH CAVIAR

• 4-5 large potatoes
• 1 small yellow onion
• S&P
• 25-50g butter

Shred the potatoes and onion and mix together, season with S&P. Make small piles and flatten out in a warm buttered frying pan and fry for 3 minutes on each side.

Serve with

• 80g caviar or roe
• 1 chopped red onion
• 100ml sour cream or crème fraiche
• Fresh dill
• Lemon veggie

WEEK6

Salty cake

• 200g dark bread rye or pumpernickel
• 100g butter
• 100g philly cream cheese
• 100g mayonnaise
• 100g crème fraiche
• 1 pot fresh dill
• 4+2 hard boiled eggs
• 1 red onion
• 100g+ 100g fresh peeled pink shrimps
• 50g red caviar
• 1 green apple
• cayenne powder

Crumb the bread and mix it with melted butter. Dress a dish with removable edges with the bread mix. Let it rest in the fridge for 1 hour.

Whisk mayo, philly, crème fraiche, onion, dill and season to taste. Add 4 eggs that you run double sides in the egg slicer, 100g shrimps , peeled and squared apple and caviar and fold it together carefully.

Distribute the filling in the bread dish. Garnish with shrimps, egg veggies, dill and lemon veggies. Let it rest again until serving.

Goat cheese toast

• 4 white slices of bread
• 4 thick slices of goat cheese
• green salad
• walnuts
• honey

Toast the slices of bread. Add 1 slice of goats cheese on each bread. Gratinatefor 5-10 minutes in 225 Celsius. Garnish with salad, walnuts and dripple with honey.

WEEK5

SKAGEN MESS

• 200g peeled fresh pink shrimps
• 1 red onion 
• 2 boiled eggs
• fresh dill
• lemon juice
• 100 ml mayonaise
• 50 mg creme fraiche
• s & p
• cayenne pepper powder

Mix shrimps with chopped red onion, chopped eggs, dill, a couple of tsp. lemon juice, mayo and cf. Season to taste. Serve with buttered fried bread or dark rye bread or Swedish hard bread.

TZATZIKI AND PITA BREAD 

• 1/2 cucumber
• 1 tsp. salt
• 200 ml greek yoghurt
• 2 cloves of garlic
• black pepper

Shred the cucumber ruffly, lay on kitchen towel. Sprinkle salt on top and let it rest for 15 minutes. Press the juice out and mix with the yoghurt, pressed garlic and pepper.

Serve with toasted pita bread, cut into small pieces. 

WEEK4

PARMESAN CRACKERS WITH TAPENADE

• 100gr fresh shredded parmesan
• 120gr flour
• 100gr room tempered butter
• nutmeg
• cayenne pepper
• sea salt

Dried herbs or nuts for garnish

Mix all ingredients together in a bowl.  Combine into a smooth dough, if it becomes to crumbly add 1-2 tbsp. of water. Form into 2 rolls. Roll them in dried herbs or nuts(shopped pine or walnuts). Let the rolls rest in the fridge for 30 minutes. Cut into thin slices, distribute on grease proof paper on a baking sheet and bake for 7-8 minutes in 180 Celsius.

Serve with tapenade.

SWEDISH “SUSHI”

• 200g cold smoked salmon
• 100g philly cream cheese
• 4tbsp. horseradish cream
• S&P
• lemon
• sesame seeds

Add smoked salmon in slices overlapping each other on a cutting board. Mix philly and horseradish and season to taste. Spread the mix evenly on the salmon and roll it firm together. Roast sesame seeds in a dry pan and then spred it on the cutting board and roll it all around the rolls. Wrap firmly in plastic foil and let it rest in the fridge for 1 hour. Cut into cm big slices and add a small piece of lemon without peel on each slice.  This looks so good on a black plate with black chop sticks!!

WEEK3

WARM FLATBREAD ROLL

• 100g smoked ham
• 200g shredded parmesan
• ½ red onion
• 2tsp sambal oelek
• 100ml greek yogurt
• 3 flatbreads
• 50ml mustard

Square the ham into small pieces. Mix with shredded parmesan, finely chopped red onion, sambal oelek and just enough of greek yogurt to bind it together. Spread on top of the flatbreads, roll together. Wrap it in plastic foil, let it rest in the fridge for 1h. Take it out and cut into good sized bites and put them on a greaseproof paper on a baking sheet. Bake for 5 - 6min 225°C.

SALMON TARTAR

• 200g smoked salmon
• 200ml Philly cream cheese
• 1 red onion
• juice from 1 lemon
• 2tbsp mustard
• Fresh dill

Finely chop the salmon and onion and mix with the rest of the ingredients, then season with S&P.
This is a tartar that you can serve with seared scallops, a butter fried slice bread or dark rye bread, it's your choice.

WEEK2

MIDSUMMER BITE

• 300g philly cream cheese
• 75g red caviar
• 1 yellow onion
• S&P

Chop the yellow onion finely, mix it smooth with the Philly. Spread on a beautiful plate then spread the red caviar evenly on top. Let it rest in the fridge for at least 1h. Distribute round salty crackers around the cake, dip your cracker in the caviar cake and enjoy!

MATURE CHEESE BALLS WITH OLIVE SURPRISE

• 200g shredded mature cheese
• 100g butter
• 200ml flour
• 1 pinch salt
• 1 pinch cayenne pepper
• Olives without stone

Mix cheese, flour, butter and salt together in a mixer. Combine into a smooth dough. Shape to a round ball, make a hole with your finger, add on olive in the middle and squeeze together. Put the balls on a grease proof paper on a baking sheet, bake for 15min in 200°C

WEEK1

HOME MADE SWEDISH CRACKERS WITH DIP

Crackers

• 100ml pumpkin seeds
• 200ml corn flour
• 50ml flax seed
• 100ml sesame seeds
• 100ml sunflower seeds
• A pinch of salt
• Sea salt (on top)
• 50ml olive oil
• 600 - 700ml boiling water

Fry all the seeds except the flax seeds, in a dry pan. Mix all the dry ingredients together then add the liquid.
It becomes almost like glue ; ), stir and do not give up, it WILL come together... Spread across 3 greaseproof paper covered baking sheets, you will want to spread it thin, so that the crackers becomes crispy. Sprinkle with a little sea salt on top.
Bake in the oven at 150°C for 2 hours.
Let them cool and break them into small pieces. 

Horse Radish Dip

• 200g philadelphia cream cheese
• 3tbsp horse radish
• S&P

Mix everything together and serve with the crackers!

SMOKED SALMON STARTER

• 200g smoked salmon
• A dash of white pepper
• 1 cucumber
• 100ml creme Fraiche
• 1 lemon
• Chive

Lay the salmon in slices on a plate. Pepper away with freshly grounded white pepper. 
Peel the cucumber with a peeler into long strips, combine the strips with the salmon. 
Mix the creme fraiche with lemon juice and drizzle over the salmon. 
Sprinkle chive over top and serve with toast!