Swedish recipes for a feast

Set the oven to 150° C.

Cream together the butter and sugar until light and fluffy. Then add one egg yolk at a time while continuously whisking.

Add flour, vanilla sugar and baking powder through a sift and carefully fold in these dry ingredients with a spatula. Then add the milk and fold that in too.

Spread the batter onto a well-greased piece of parchment paper on a baking sheet.

In a clean bowl with clean beaters, beat the egg whites into a firm foam. Then add the sugar little by little, while continuously whisking until you get a thick and shiny meringue.

Spread the meringue on top of the cake batter and sprinkle with flaked almonds.

Bake for about 30–40 minutes in the middle of the oven. Afterwards, let it cool completely on a wire rack. Then cut the cake into two layers and remove the baking sheet.

While the cake cools you, make the filling by whisking together heavy cream and cream cheese until thick and creamy. Sift in powdered sugar and fold it in gently into the filling with a spatula. Finally, add lemon zest for flavour and fold that in too.

Clean and cut your strawberries. Spread out half of the filling on the first layer of the cake. Add half of the strawberries, then top with the second layer, more filling and lastly a lot of strawberries.

Mix the potato halves, the crème fraiche, the brown butter, the chopped dill, onion and cucumbers, the lemon juice and the mustard.

Grill the asparagus for 2 minutes, then chop them up to top the salad. Sprinkle with the chopped almonds.

Season the salmon with the dill, fennel, sugar and salt.

Put the salmon on the plank, then place the plank on the indirect heat of the grill.

Close the lid of the grill. The salmon is ready when it has reached an inner temperature of 54 degrees Celsius.

When the salmon is ready, cut it into pieces and place these on the salad.

Mix the fish mince with egg whites and salt in a mixer.

Add cream quickly during mixing.

Form into patties of 100 grams.

Turn patties in sourdough breadcrumbs and fry crispy and golden brown on both sides.

Bake in oven to an inside temperature of 70°c.

Boil the Jerusalem artichokes in lightly salted water until soft. Place in baking dish and roast at 230°C until golden brown and crispy. Add the asparagus for the last 3 minutes. Roughly cut onions and wild garlic leaves. Divide the asparagus into pieces and distribute all vegetables on the plate. Add a hearty click of Swedish remoulade in the middle and finish with the warm Wallenberger and some brown butter.

Mix mayonnaise with mustard, sour cream and whipped cream.

Season with vinegar, salt and white pepper.

Peel and finely chop the red onion. Rinse and dice the cucumber and the tofu into small pieces. Rinse and chop the dill.

Mix the cucumber, tofu, red onion and dill with the other ingredients. Season to taste with lemon juice, salt and pepper

Scramble the tofu to crumbs with your hands.

Mix with the other ingredients. Season to taste with black salt, salt and pepper.

Rinse the arugula. Grate the tofu on the rough side of a grater.

Mix the ruccola and the grated tofu with the other ingredients. Adjust the amount of horseradish, lemon, salt and pepper to taste.

Mix all the ingredients together and adjust the amount of lemon, salt and pepper to taste.