Midsummer is so important to us Swedes and this year I was over the moon because I had Swedish family here to help me celebrate. For me, it centers around food and luckily my cousins wife Malin is an excellent baker so we were treated to not only one cake but two!
After dinner we did the obligatory dancing which always has us in laughing fits. Our English friends are used to our funny ways but it is always hilarious for them to try to sing along to our Swedish songs that make absolutely no sense at all to them. I love it!
The traditional midsommar food is pickled herring, new potatoes cooked in dill and sour ream with chives. And for kids we tend to add meatballs.
I got the herring from Waitrose which, as far as I know, do a selection of three different ones; mustard, dill and all five spice. They are all really good! With this I made a quick pickled and a seared salmon. Oh, and Malin made a fantastic Jansson’s temptation. So good!
For the Swedish salmon ceviche see recipe here. I served the quick seared salmon on crisp bread with creme fraiche, new potatoes, dill and finely chopped red onions. I seared it only 30 seconds on each side, just to seal the outer layer of meat as I prefer the creamy texture and clean taste of raw salmon to cooked. I wanted the salmon to have Swedish flavours to fit in with Midsummer and the other Swedish foods so the accompaniments were kept simple.
Another version of basically the same food as above is “gubbaröra” (old man’s mix) where you mix finely diced herring, hard boiled egg, red onion, dill and chives with creme fraiche and serve on crisp bread. This way you get all the flavours in every single bite.
- best quality salmon
- black sesame seeds
- salt and pepper
- creme fraiche
- new potatoes