- Hardcover: 176 pages
- Publisher: Ten Speed Press (September 26, 2017)
- Language: English
- ISBN-10: 0399579095
- ISBN-13: 978-0399579097
- Product Dimensions: 6.8 x 0.9 x 8.3 inches
- Shipping Weight: 1.2 pounds (View shipping rates and policies)
- Average Customer Review: 19 customer reviews
- Amazon Best Sellers Rank: #150,858 in Books (See Top 100 in Books)
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Smorgasbord: The Art of Swedish Breads and Savory Treats Hardcover – September 26, 2017
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From the Publisher
fänkålsgravad lax / Gravlax With Fennel
Curing fish such as salmon has a long tradition in the Nordic countries. In olden times, gravlax was made by salting salmon and burying it in sand on the beach to ferment. Today, the cure is all done in the refrigerator, and, depending on which texture and flavor you want, the dish can be ready and served within 4 to 24 hours. A shorter cure makes the salmon soft and mild, while a longer cure makes it firmer with a richer flavor. Traditionally, gravlax is enjoyed year-round and served with lemon, cucumber, and Classic Mustard Sauce (page 144). But it’s also delicious on fresh bread topped with Quick Pickled Vegetables (page 152) and Pickled Mustard Seeds (page 142).
Because gravlax is not cooked but rather lightly cured, it’s extra-important to buy good-quality fresh salmon, preferably sushi-grade. You can also freeze non–sushi-grade salmon for at least 48 hours before curing it; this will kill any potential parasites. Just defrost before you start the curing process.
Recipe (serves 6 or more on a smörgåsbord)
Rinse the salmon, pat dry, and remove any bones with a pair of tweezers. Place the fish skin side down on a piece of plastic wrap.
In a small bowl, mix together the salt, sugar, and fennel seeds. Rub some of the mixture all around the fillet. Distribute the rest of the mixture evenly on top of the fish; the mixture should cover the fillet. Wrap the fish tightly with the plastic wrap (or use a plastic bag) and place the package on a plate. Refrigerate and let cure for 48 hours. Turn the package twice a day.
After 2 days, wipe off the fennel seeds and any remaining cure. Pat dry with a paper towel. Starting at the end of the fish, use a fillet knife or any other sharp knife to slice very thin diagonal slices. Arrange the slices neatly on a platter, then decorate with fennel blossoms or thin shavings of fresh fennel.
Gravlax can be stored in a covered container in the refrigerator for 2 to 3 days.
- 2 pounds (900 g) salmon fillet, with skin on
- ¼ cup (2.25 oz, 64 g) kosher salt (without iodine)
- ½ cup (3.5 oz, 99 g) sugar
- 3 tablespoons fennel seeds, toasted and crushed
- Fennel blossoms or slivers of fresh fennel, for garnish
"[Johanna Kindvall's] first solo book is "beyond beautiful. She's a wonderful artist and illustrator. It's got all the elements of hygge in it, and it offers a new way of thinking about small plates." - Judith Rosen, Publishers Weekly
About the Author
JOHANNA KINDVALL is a Swedish illustrator who divides her time between a Brooklyn brownstone and her summer cottage in South Sweden. Her work has been featured in various books and online magazines, and she writes an illustrated food blog, Kokblog, which was named a Saveur "Site We Love." She is the illustrator and coauthor of Fika: The Art of the Swedish Coffee Break.
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Showing 1-8 of 19 reviews
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You will find condiment recipes, bread recipes, meat recipes and of course ways to prepare the numerous sandwiches often served.
You will learn about how the smorgasbord entered Scandinavian culture. The author has also included a small sample of drinking songs, ways to serve a Smorgasbord based on occasion, and sources on where to buy needed supplies.
Some of the recipes you'll find include:
Curried Eggs with Crispy Onions
Gravlax with Fennel
Dilled Pickle Cucumbers
Chicken Salad with Garden Cress
Fresh Potato Salad
Hot Smoked Salmon
Raw Stirred Lingonberries
Overall, this is an excellent book that can be used for smorgasbord as the variety of recipes is fantastic.
Review written after downloading a galley from NetGalley.
Oh, this is exactly what a 1980s Minnesotan supper club would have - I know this food. There would be Swedish sliced breads, toasts, crackers, pates, cold cuts, wursts, relishes, cold mayo-based salads, and pickled veg & fish, and this book does amazingly well to frame it in an authentic Swede way with its kitsch, yet modern use of blocky 70s fonts and stencil-like sketches.