A Midsummer Supper made in Florida

A picture named M2
Celebrating midsummers in Sweden as a child was magic, the day never ended and we were eating, dancing and playing all night long on the beautiful and mystic island of Gotland. Certain foods can evoke those memories and planning for a midsummer meal I make sure to include those specific flavors, unique for Sweden. A midsummer supper it is going to be including, pickled herring/sill, salmon, new potatoes, cheese/ost, crisp bread/knäckebröd, dill/dill and strawberries/jordgubbar.
Shrimp and Dill Delights

This is a nice way to serve shrimp, dill and eggs that are classics on the Swedish Midsummer table. If you are in a hurry you can use ready made pie crust. I borrowed this recipe from Alltommat.se and used ready made pie dough so instead of mixing the cheese into the pie dough I put it as the first layer, it worked out great.


1 and 1/4 cup/3 dl whole weat flour/fullkornsmjöl
1/2 cup/50g manchego/ or if you can find västerbottenost
7 tablespoons/100g butter/smör
3 tablespoons/3msk cold water/vatten

0.5 leek, sliced/skivad purjolök
1teaspoon/1tsk butter and vegetable oil
1 lb/500 g shrimp/räkor
2 tablespoons/2msk dill/dill chopped

2 eggs/ägg
0.6 cup/1.5 dl heavy cream/grädde
1 tablespoon/1 msk lobster fond/hummerfond
salt, pepper and cayenne pepper

Mix flour, cheese, butter and water to a dough, make it into a roll and cut into 12 pieces, take a cupcake pan or small aluminum cake forms, butter them and line them with the dough. Cover with plastic wrap and put them into the fridge for 30 minutes. Take them out and use a fork to prick the dough. Bake in 430F/225C for 5 minutes until pie shell is golden brown. Let the leeks sweat in butter without browning, fill the shells with a layer of leeks, the a layer of shrimp and finish with the dill, whisk eggs, cheese, cream, lobster fond, salt, pepper and cayenne pepper and carefully pour over the pies. Bake in 430F/225C for about 15 minutes. Let them cool and take them out of their forms. Decorate with a small dollop of sour cream topped with salmon roe or another type of red roe.

Old Man's Salad

 There are many recipes for the Swedish classic dish Gubbröra. This version I like and as it is difficult to find Swedish anchovies here in Florida I rather use Vita Wild Herring in Wine Sauce, many grocery stores carry that brand and it is really good. I also replaced the original crisp bread or pumpernickel with a glass, more elegant way of serving this dish I think. I used rustic wine glasses.  Many times when I serve herring the Swedish way in buffets, in a bowl with a bowl of boiled potatoes next to it,  my American guests are not inclined to try it, I think this is an elegant and yummy way to introduce guests to the Swedish herring.


1 8 oz jar/160 g pickled herring/inlagd sill
1 cup/2.5 dl Peeled cold water shrimp/skalade kallvattensräkor
4 hard boiled, cooled and chopped eggs
6 Peeled, boiled and cooled fingerling potatoes/mandelpotatis

3/4 cup/2 dl sour cream/creme fraiche
1/4 cup/0.5 dl chopped dill
2 tablespoons/2 msk lemon juice/citronsaft
2 teaspoons/2 tsk grated lemon zest/rivet citronskal
salt and pepper

Mix the ingredients of the dressing and add salt and pepper to taste. Slice the fingerling potatoes, chop the eggs, in glasses layer potatoes, dressing, herring eggs, shrimp, potatoes, dressing and top with herring. Sprinkle with dill and grated lemon zest.

Smoked Salmon Blinis

People love these salmon bites, I always have frozen mini pancakes at home, I thaw them and sear in butter so they get crispy and fatty, of course you can chose to make blinis from scratch but these pancakes really do taste wonderful with the smoked salmon.

6 oz/170g cold smoked, pre-sliced salmon/kallrökt lax
12 blinis/blinier
3 tablespoons/3msk sour cream/creme fraiche

Cut the salmons sliced into bands, arrange bands as a rose, on blini put a small dollop of sour cream and top with a salmon rose. Decorate with dill.

Roast beef with Mustard and Horseradish Sauce

Thinly sliced roast beef served with new potatoes and a rich mustard and horseradish sauce and some sweet gherkins is the meat dish on this buffet. I cannot find the real Swedish new potatoes here, a very tasty replacement is the Potato Inspirations Honey Gold Potatoes, they taste really good and have a thin skin so you can boil them with skin on.


2 lb/1kg Eye round roast/Ytterlår
2 tablespoons/2msk Olive oil/olivolja
2 tsk/2 teaspoons Kosher Salt/flingsalt
Ground black pepper/svartpeppar
4 tablespoons/4 msk Goya Sazonador Total - the perfect seasoning/Kockens Allkrydda

Cover all sides of the roast with a thin layer of olive oil, rub in the spices, the whole roast must be covered in a thick layer of spices, put a roasting rack in a roasting pan, put the roast on the rack, roast in 500F/260C for 20 minutes and another 30 minutes in 300F/150C, for medium rare the middle of the steak should be 126F/52C. Let rest under foil for 20 minutes then slice thinly against the grains.  

1lb/500g boilded, skin on, new potaoes/färsk potatis

Mustard and Horseradish Sauce


1 cup/2.5 dl mayonnaise
4 tablespoons/4 msk creamy horse radish/finriven pepparrot blandad med litet creme fraiche
2 tablespoons/2msk ketchup
0.5 teaspoon/ 0.5tsk Hungarian paprika/paprikapulver
0.5 teaspoon/ 0.5tsk cayenne pepper
0.5 teaspoon/0.5 tsk Kosher salt/flingsalt
0.5 teaspoon/0.5 tsk black pepper/svart peppar  

Mix all ingredients, season to taste, store in fridge 2 hourse before serving do develop flavours

Sweet baby gherkins/cornichons for crunch


Cheese is an important part of a midsummer meal, why not serve some cheeses on your buffet, I serve three cheeses that are available in Florida and taste like home, Jarlsberg, Manchego and hard goat cheese, I found a Norwegian goat cheese the other day at Sam's club, it was delicious. Cut the cheeses in bit sizes and just serve them as three mounds of cheeses on a nice wooden cutting board. If you find Swedish crisp bread you can serve it oven roasted, just put the bread in 300F/150C for five minutes and it will taste better than ever. Crack it into smaller peaces and you have warm crisp bread cracker with the cheese.  

Strawberry and Fig Puff

Strawberries are in abundance now and my fig tree is producing a lot of figs now, so a strawberry and fig pastry is the perfect, midsummery sweets. Strawberries area must at Midsummer, however, having eaten fresh strawberries for 4 months now, beginning with the Florida strawberries that unfortunately had a very short season this year due to the hot spring, followed by the Californian strawberries I felt like doing something with them.


1 sheet/3 plattor puff pastry/smördeg
1lb/500 g strawberries/jordgubbar
8 figs/fikon
1/2 cup/1.5 dl roasted walnuts
3 tablespoons/3msk Turbinado sugar/ljust farinsocker
1 lemon/citron
2 tablespoons/msk Grand Marnier (this Cognac based orange liqueur goes very well with strawberries and figs)
salt and black pepper

Quart the strawberries and figs and let sit for 30 minutes in the juice of one lemon and some salt. Pan sear the the fruit for 2 minutes, add the sugar and let simmer for another 3 minutes, then add the Grand Marnier and roasted walnuts and let simmer for another 2 minutes until fruits are soft.
Thaw the puff pastry and cut the sheet into three pieces lenghtwise where the sheet is folded and cut them in halves so you have 6 pieces of pastry. Put the fruits in the middle of each pastry bake in 430F/225C for 15 minutes. Serve with whipped cream and fresh mint.

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