Roll up some slices of roast beef and slice them sushi style, top with herbs, mix one or two boiled and peeled and cubed potatoes with a few dollops of sour cream, just a hint of mayo with chopped chives, parsley and dill or bronze fennel, mix and spice with black pepper and salt. Serve some capers on the side. Very Swedish, very fresh.

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Had a wonderful Mother's Day and my husband's birthday with Ruby Mimosas in the morning, fresh seafood at Bayport Inn and later Aperol Spritzers before a light dinner including oysters Rockefeller style. I covered oysters in their shell with panko, butter, lemon zest, bronze fennel, tarragon and parsley mix, baked in 450F oven for 8 minutes. Served with lemon wedges. Mycket gott!

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Sweden's National Day is celebrated on June 6 as Gustav Vasa was elected king on that date in 1523 and the constitution of Sweden was adopted at that same date in 1809. Proud Swedes celebrate with flags, singing the national anthem, and of course the herring, the salmon and strawberries. Norway celebrates National Day on May 17 as that date in 1814 after having been under Danish autocracy for 400 years Norway got its own constitution and joined a union with Sweden that lasted until 1905. So celebrating the Norwegian and Swedish national days together make kind of sense. Scandinavian Trade Association invites to this celebration on May 31 6 - 9 pm at Bay Harbor Hotel.

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   Photo with my BlackBerry Z10

Did some caviar shopping at the Russian Market in Ashgabad, Turkmenistan. Tasted a wide variety of sturgeon caviar from nearby Caspian Sea. Heavenly indeed.

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Light appetizer, pan seared Patagonian scallops served with black truffle oil and sweet peas.

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Chicken thighs with grated Parmesan, lemon zest, licorice powder and pink pepper with apple slaw make a perfect weekday lunch.

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This laxpytt or salmon hash is a sweet reminder of all the good Easter food we had last week. I diced and browned cold, boiled potatoes w skin in plenty of butter, wilted a bunch of arugula in the pan and finally gave cold, boiled asparagus a quick swirl in the pan. Added plenty of salt and black pepper and stirred in chopped gravlax. I put an egg on top and added a dollop of Hollandaise sauce.

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A perfect spring lunch made from Easter leftovers. Finely chop one mango, one avocado, a few slices of gravlax, a few sprigs of fresh dill, squeeze a half a lemon over, salt and pepper to taste, very good with bubbly such as Prosecco or Cava.

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Although the licorice gravlax will be my favorite not everyone has as liberal taste buds as I have so I will also make a more traditional gravlax. I rub it with about a tablespoon for half a salmon of brandy, I prefer the Central Asian/Caucasian style, mild with tones of honey. After brandy I rub with 3 tablespoons of sugar and three tablespoons salt, add a lot of chopped, fresh dill and finish with sprinkling some pink peppcorns over the dill. I put two sides together in plastic bag store in fridge for 48 hours, the result gets better if you put something heavy on the salmon and turn the bag a few times.

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The licorice gravlax came out super, it's better than candy, sweet, earthy and savory. Will serve only with a wedge of Meyer lemon on the Easter buffet

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