After working up a sweat on a walk in a nearby forest, this morning, myself and Tom were quite peckish. Being in the forest inspired me to make a Scandinavian lunch:
Egg & cucumber knäckebröd, drizzled with a mustard and dill dressing, lingonberry pickled onions and fresh dill sprigs. All served on my vintage Iittala Solaris plate by Tapio Wirkkala, just added to the Scandi-ness of it all 🙂
The cucumber was dressed in a mixture of sugar, white wine vinegar and akvavit, mmmm!
The dressing is lovely and silky, and really quick to make. It just needs:
- 1tbs of rapeseed oil
- 2 tsp of white wine vinegar
- 1 heaped teaspoon of Dijon mustard
- sprinkling of dried dill
- a couple of sprigs of fresh dill (chopped)
- some sugar,
- salt and pepper, to taste
just mix them together until it all emulsifies into a lovely sharp and punchy dressing.
The pickled onions, another easily made component, I made a couple of weeks ago, and it just gets better as many a pickle with time:
Simply cut up a red onion in half and separate into rings, then make a mixture of vinegar, sugar, water in a bowl Add in a couple of cloves, crushed cinnamon stick and a Star anise . I used a lovely lingonberry cider vinegar i found in IKEA, its so fruity!
We served it with a very appropriate Scandi-inspired cocktail made with:
- 1 shot vodka (I used Finlandia)
- 2 shots of Akvavit
- a splash of blueberry syrup, from IKEA,
- some lemon juice,
- a sprig of mint
Topped up with elderflower flavour sparkling water. This makes a fruity and refreshing tipple!