IKEA FOOD - Recipes
Get a taste for IKEA recipes
And discover a fusion of delicious flavours. Salads, rolls, wraps and dishes encompassing everything from salmon, oysters and shrimps to tasty asparagus and more. Tasty, healthy, sustainable meals for the whole family.
Hummus:
300 ml dried yellow peas
2–3 cloves garlic
3 tbsp unsalted light tahini
½ tsp ground cumin
4–5 tbsp lemon juice, to taste
2 tbsp rapeseed oil
Salt, to taste
100 ml cooking water
50 ml chives, finely chopped
300 ml dried yellow peas
2–3 cloves garlic
3 tbsp unsalted light tahini
½ tsp ground cumin
4–5 tbsp lemon juice, to taste
2 tbsp rapeseed oil
Salt, to taste
100 ml cooking water
50 ml chives, finely chopped
Kimchi oil:
150 ml rapeseed oil
50 ml vinegar
½–1 tsp Gochugaro (Korean chilli powder), to taste
1 small garlic clove, finely minced
1 tsp ginger, finely minced
1 tsp fish sauce
½–1 tsp of lime juice
150 ml rapeseed oil
50 ml vinegar
½–1 tsp Gochugaro (Korean chilli powder), to taste
1 small garlic clove, finely minced
1 tsp ginger, finely minced
1 tsp fish sauce
½–1 tsp of lime juice
Hummus:
1. Place yellow peas in a bowl with 800 ml water and let it soak in the fridge for at least 10 hours.
2. Drain and rinse peas and place in a medium-sized sauce pan with 1000 ml water and 1 tsp salt. Bring to a boil, then lower the temperature and let simmer for 1½–2 hours. Skim off foam from the peas that rise to the surface in the beginning.
3. Drain, but reserve about 100 ml of the cooking water.
4. Put 200 ml of the cooked peas aside. Add rest of the cooked peas together with remaining ingredients and 50 ml of the cooking water and 1 tsp salt to a high-speed food processor.
5. Mix for a few minutes, until smooth. Add more water or salt if desired. Add rapeseed oil and mix for 1 more minute.
6. Heat 1 tbsp of oil in a large frying pan. Toast the remaining peas until crisp and season with salt. Let it cool and mix with kimchi oil.
7. Serve kimchi oil peas on a plate and 2 tbsp over the hummus. Drizzle with some extra kimchi oil. Sprinkle with finely chopped chives.
Kimchi oil:
1. Stir together all ingredients to kimchi oil, except rapeseed oil and lime juice.
2. Whisk rapeseed oil into the mixture and add lemon juice to taste.
3. Let it rest for at least 1 hour.
1. Place yellow peas in a bowl with 800 ml water and let it soak in the fridge for at least 10 hours.
2. Drain and rinse peas and place in a medium-sized sauce pan with 1000 ml water and 1 tsp salt. Bring to a boil, then lower the temperature and let simmer for 1½–2 hours. Skim off foam from the peas that rise to the surface in the beginning.
3. Drain, but reserve about 100 ml of the cooking water.
4. Put 200 ml of the cooked peas aside. Add rest of the cooked peas together with remaining ingredients and 50 ml of the cooking water and 1 tsp salt to a high-speed food processor.
5. Mix for a few minutes, until smooth. Add more water or salt if desired. Add rapeseed oil and mix for 1 more minute.
6. Heat 1 tbsp of oil in a large frying pan. Toast the remaining peas until crisp and season with salt. Let it cool and mix with kimchi oil.
7. Serve kimchi oil peas on a plate and 2 tbsp over the hummus. Drizzle with some extra kimchi oil. Sprinkle with finely chopped chives.
Kimchi oil:
1. Stir together all ingredients to kimchi oil, except rapeseed oil and lime juice.
2. Whisk rapeseed oil into the mixture and add lemon juice to taste.
3. Let it rest for at least 1 hour.
Salmon rillettes and pickles
Serves 8, small portions
Salmon rillettes:
400 g SJÖRAPPORT hot-smoked salmon
4 spring onions
1 tbsp rapeseed oil with butter flavour +
2 tbsp for bread
2 tbsp wild garlic rapeseed oil
1 fresh jalapeño pepper
1 pot growing lemon balm
Salt flakes
4 slices of baguette bread or similar
Pickles:
Basic pickling liquid:
50 ml 12 % spirit vinegar
100 ml sugar
150 ml water
1 tsp salt (for cucumber pickle)
400 g SJÖRAPPORT hot-smoked salmon
4 spring onions
1 tbsp rapeseed oil with butter flavour +
2 tbsp for bread
2 tbsp wild garlic rapeseed oil
1 fresh jalapeño pepper
1 pot growing lemon balm
Salt flakes
4 slices of baguette bread or similar
Pickles:
Basic pickling liquid:
50 ml 12 % spirit vinegar
100 ml sugar
150 ml water
1 tsp salt (for cucumber pickle)
Seasoning:
3 black peppercorns
1 bay leaf
1 star anise
1 ml fennel seeds and/or coriander seeds
1 large cucumber, thinly sliced
50 ml of fresh dill, chopped
300 g of radishes, cut in half
300 g of yellow beets (but feel free to use any beets)
50 ml of fresh chopped herbs
7 tbsp rapeseed oil
100 g cauliflower, cut into florets
100 g cucumber, cut into chunks
50 g red onion, sliced
50 g radish, sliced
100 ml whole coriander leaves, loosely packed
3 black peppercorns
1 bay leaf
1 star anise
1 ml fennel seeds and/or coriander seeds
1 large cucumber, thinly sliced
50 ml of fresh dill, chopped
300 g of radishes, cut in half
300 g of yellow beets (but feel free to use any beets)
50 ml of fresh chopped herbs
7 tbsp rapeseed oil
100 g cauliflower, cut into florets
100 g cucumber, cut into chunks
50 g red onion, sliced
50 g radish, sliced
100 ml whole coriander leaves, loosely packed
Pickles:
Use the same basic pickle recipe for all the variations of pickles. Boil the vinegar, sugar and water and add spices. Stir until sugar dissolves.
Cucumber and dill:
1. Use the basic pickle recipe without seasoning.
2. Add 1 tsp of salt after sugar has dissolved. Let it cool before you pour it over the sliced cucumber in a clean jar.
3. Leave to marinate for at least 1 hour. Transfer to a serving bowl and mix with chopped dill.
Radishes:
1. Wash radishes and trim the root ends just before using.
2. Place in a clean jar. Pour the pickling liquid over the radishes and leave to marinate at least 8 hours before serving.
3. Serve in a bowl together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.
Use the same basic pickle recipe for all the variations of pickles. Boil the vinegar, sugar and water and add spices. Stir until sugar dissolves.
Cucumber and dill:
1. Use the basic pickle recipe without seasoning.
2. Add 1 tsp of salt after sugar has dissolved. Let it cool before you pour it over the sliced cucumber in a clean jar.
3. Leave to marinate for at least 1 hour. Transfer to a serving bowl and mix with chopped dill.
Radishes:
1. Wash radishes and trim the root ends just before using.
2. Place in a clean jar. Pour the pickling liquid over the radishes and leave to marinate at least 8 hours before serving.
3. Serve in a bowl together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.
Yellow beets:
1. Boil the beetroots in lightly salted water until soft.
2. Pour off the water and let the beets cool before you peel them and slice into chunks.
3. Place in a clean jar and pour over the pickle recipe. Leave to cool for at least 12 hours before serving.
4. Place the beets in a serving bowl. Mix together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.
5. Sprinkle with fresh, chopped herbs.
Cauliflower mix:
1. Place mix and coriander in a clean jar. Pour the pickling liquid over and leave to marinate at least 8 hours before serving.
2. Serve in a bowl together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.
1. Boil the beetroots in lightly salted water until soft.
2. Pour off the water and let the beets cool before you peel them and slice into chunks.
3. Place in a clean jar and pour over the pickle recipe. Leave to cool for at least 12 hours before serving.
4. Place the beets in a serving bowl. Mix together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.
5. Sprinkle with fresh, chopped herbs.
Cauliflower mix:
1. Place mix and coriander in a clean jar. Pour the pickling liquid over and leave to marinate at least 8 hours before serving.
2. Serve in a bowl together with 2 tbsp of the pickling liquid and 2 tbsp of rapeseed oil.
Salmon rillettes:
1. Break the salmon up into small pieces in a mixing bowl using a fork.
2. Coarsely chop the spring onions and fry in 1 tbsp rapeseed oil with butter flavour until soft but without browning.
3. Thinly slice half the jalapeño and chop the lemon balm.
4. Mix the spring onion, jalapeño and lemon balm with the salmon. Stir in 2 tbsp wild garlic rapeseed oil and season with salt.
5. Transfer the rillettes to a jar with a tightly sealed lid if not serving immediately. It will keep for about a week in the fridge.
6. Chop the pickled gherkin and finely chop the rest of the jalapeño. Mix.
7. Brush both sides of the bread with rapeseed oil. Grill until golden, about 1 minute per side. Season with salt.
Serve the salmon rillettes in the jar together with grilled bread and pickles.
1. Break the salmon up into small pieces in a mixing bowl using a fork.
2. Coarsely chop the spring onions and fry in 1 tbsp rapeseed oil with butter flavour until soft but without browning.
3. Thinly slice half the jalapeño and chop the lemon balm.
4. Mix the spring onion, jalapeño and lemon balm with the salmon. Stir in 2 tbsp wild garlic rapeseed oil and season with salt.
5. Transfer the rillettes to a jar with a tightly sealed lid if not serving immediately. It will keep for about a week in the fridge.
6. Chop the pickled gherkin and finely chop the rest of the jalapeño. Mix.
7. Brush both sides of the bread with rapeseed oil. Grill until golden, about 1 minute per side. Season with salt.
Serve the salmon rillettes in the jar together with grilled bread and pickles.
Cucumber salad with lemon zest, dill & sesame seeds
Side dish, serves 42 cucumbers, thinly sliced lengthwise (preferably with mandolin)
200 ml of fresh dill, save some for decoration
1 organic lemon, zest
2 tbsp white sesame seeds, toasted
2 tbsp rapeseed oil with dill flavour
Salt and pepper according to taste
Rapeseed flowers as decoration (optional)
1. Place the cucumber on a serving plate.
2. Mix with dill, lemon zest and sesame seeds.
3. Spoon over rapeseed oil and season with salt and pepper.
4. Sprinkle some extra dill (and rapeseed flowers) and serve immediately.
Nettle and wild garlic soup with potatoes and onions
Serves 42 onions, peeled
1 large garlic clove
2 potatoes, finely diced
400 g nettles
200 g of wild garlic (save the flowers if you have them)
1000 ml of good quality vegetable stock
200 ml of dry white wine
1+2 tbsp of rapeseed oil with butter flavour
Rapeseed oil wild garlic flavour, for drizzling
A squeeze of lemon juice
2 tbsp of pickled wild garlic buds (optional)
Salt and pepper to season
1. Finely dice 1 of the onions. Slice the other one in thin slices.
2. Heat 1 tbsp of rapeseed oil with butter flavour in a large saucepan. Add the onion, garlic and 2/3 of the diced potato and a good pinch of salt.
3. Sweat gently for 5–10 minutes until softened.
4. In another small saucepan, sweat the sliced onion in 2 tbsp of rapeseed oil and a pinch of salt on low heat, stirring occasionally.
5. Add wine to onion, garlic and potato mix and reduce for 5 minutes.
6. Pour in the stock and simmer for 10 minutes.
7. Meanwhile, bring 300 ml of water with a pinch of salt to a boil.
2. Heat 1 tbsp of rapeseed oil with butter flavour in a large saucepan. Add the onion, garlic and 2/3 of the diced potato and a good pinch of salt.
3. Sweat gently for 5–10 minutes until softened.
4. In another small saucepan, sweat the sliced onion in 2 tbsp of rapeseed oil and a pinch of salt on low heat, stirring occasionally.
5. Add wine to onion, garlic and potato mix and reduce for 5 minutes.
6. Pour in the stock and simmer for 10 minutes.
7. Meanwhile, bring 300 ml of water with a pinch of salt to a boil.
8. Add diced potatoes and simmer for 1 minute until soft. Gently take out and let potatoes drain in a colander.
9. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 minutes.
10. Remove from the heat and mix in a blender.
11. Season with salt and pepper if necessary and lemon juice.
12. Ladle into bowls and top with diced potatoes, creamy onions and wild garlic buds and flowers if you have them.
13. Drizzle over rapeseed oil with wild garlic flavour and serve together with your favourite bread and butter with sea salt.
9. Add the nettles in several batches, stirring, then add the wild garlic leaves and simmer for 2 minutes.
10. Remove from the heat and mix in a blender.
11. Season with salt and pepper if necessary and lemon juice.
12. Ladle into bowls and top with diced potatoes, creamy onions and wild garlic buds and flowers if you have them.
13. Drizzle over rapeseed oil with wild garlic flavour and serve together with your favourite bread and butter with sea salt.
Grilled veggies with fried IKEA PS whole grain mix and broth
Side dish, serves 41 large zucchini, sliced in chunks
8 small carrots (preferably in different colours), trimmed
2 aubergines
a bunch of radishes (preferably in different colours), trimmed and halved
1 large lemon, halved
200 ml IKEA PS whole grain mix, cooked
3 tbsp of rapeseed oil
3 tbsp of rapeseed oil with thyme flavour
1000 ml of good quality vegetable broth, warm
1. Fry the cooked IKEA PS whole grain mix in 1 tbsp of rapeseed oil until crisp.
2. Drain on a few layers of paper towels. Set aside.
3. Gently brush all vegetables in a few drops of rapeseed oil to cover gently.
4. Sprinkle with salt and pepper.
5. Pierce the aubergines a few times with a fork.
6. Heat up a grill over medium heat and start with the aubergines.
7. Gently cook them until they collapse. Then you know they’re ready and soft inside. Place on cutting board, covered with some tinfoil.
2. Drain on a few layers of paper towels. Set aside.
3. Gently brush all vegetables in a few drops of rapeseed oil to cover gently.
4. Sprinkle with salt and pepper.
5. Pierce the aubergines a few times with a fork.
6. Heat up a grill over medium heat and start with the aubergines.
7. Gently cook them until they collapse. Then you know they’re ready and soft inside. Place on cutting board, covered with some tinfoil.
8. Heat up the grill over high heat.
9. Place the rest of the vegetables and grill until tender and lightly charred all over.
10. Slice the aubergines in half.
11. Arrange all vegetables on a serving plate and season with a few drops of the grilled lemon juice, salt and pepper.
12. Pour over warm vegetable broth and add crispy PS grains.
13. Drizzle with rapeseed oil with thyme flavour and serve immediately.
9. Place the rest of the vegetables and grill until tender and lightly charred all over.
10. Slice the aubergines in half.
11. Arrange all vegetables on a serving plate and season with a few drops of the grilled lemon juice, salt and pepper.
12. Pour over warm vegetable broth and add crispy PS grains.
13. Drizzle with rapeseed oil with thyme flavour and serve immediately.
Grilled vegetables with burrata and herby rapeseed oil
Side dish, serves 4225 g of rinsed broad beans
4 onions, halved lengthwise
4 jalapeños
Salt and pepper, according to taste
2 balls of fresh burrata
A bunch of fresh green herbs
100 ml of rapeseed oil
Lemon juice
A large baguette and butter to serve
1. Blanch the herbs (stems and all) 10-seconds in boiling, salted water
2. Place in an ice bath
3. Drain and blitz together in a blender with the rapeseed oil to a smooth purée
4. Set a coffee filter in a sieve set over a bowl and pour the whole purée into the filter, letting it strain overnight.
5. Season with a few drops of lemon juice and a pinch of salt.
6. Gently brush all vegetables in a few drops of rapeseed oil to cover gently.
2. Place in an ice bath
3. Drain and blitz together in a blender with the rapeseed oil to a smooth purée
4. Set a coffee filter in a sieve set over a bowl and pour the whole purée into the filter, letting it strain overnight.
5. Season with a few drops of lemon juice and a pinch of salt.
6. Gently brush all vegetables in a few drops of rapeseed oil to cover gently.
5. Sprinkle with salt and pepper.
6. Heat up a grill over medium to high heat.
7. Place the vegetables gently on the grill and cook until tender and lightly charred all over.
8. Open up the broad beans lengthwise and slice the jalapeño.
9. Place all vegetables on a serving tray.
10. Put the burrata balls on top and drizzle with rapeseed and herb oil.
6. Heat up a grill over medium to high heat.
7. Place the vegetables gently on the grill and cook until tender and lightly charred all over.
8. Open up the broad beans lengthwise and slice the jalapeño.
9. Place all vegetables on a serving tray.
10. Put the burrata balls on top and drizzle with rapeseed and herb oil.
Grilled little gem lettuce with rapeseed mayonnaise and chimichurri
Side dish, serves 4
Lettuce:
4 little gem lettuces, halved lengthwise
2 tbsp organic rapeseed oil with butter flavourSea salt and pepper, to season
2 tbsp of fresh dill
Rapeseed mayonnaise:
2 egg yolks
1 heaped tbsp Dijon mustard
500 ml organic rapeseed oil
1 tbsp lemon juice
1 tbsp vinegar
Salt to season
4 little gem lettuces, halved lengthwise
2 tbsp organic rapeseed oil with butter flavourSea salt and pepper, to season
2 tbsp of fresh dill
Rapeseed mayonnaise:
2 egg yolks
1 heaped tbsp Dijon mustard
500 ml organic rapeseed oil
1 tbsp lemon juice
1 tbsp vinegar
Salt to season
Chimichurri:
100 ml red wine vinegar
1 tsp sea salt, to season
2 garlic cloves, minced
1 small shallot, finely chopped
1 green jalapeño, finely chopped
50 ml fresh cilantro, minced
50 ml fresh flat-leaf parsley, minced
2 tbsp fresh oregano, finely chopped
2 tbsp chives, finely chopped
100 ml rapeseed oil with dill flavour
100 ml red wine vinegar
1 tsp sea salt, to season
2 garlic cloves, minced
1 small shallot, finely chopped
1 green jalapeño, finely chopped
50 ml fresh cilantro, minced
50 ml fresh flat-leaf parsley, minced
2 tbsp fresh oregano, finely chopped
2 tbsp chives, finely chopped
100 ml rapeseed oil with dill flavour
Mayonnaise:
1. Whisk together the egg yolks, vinegar and mustard.
2. Very slowly, add about half the oil, whisking continuously until thickened.
3. Add lemon juice and continue to gradually add the remaining oil, whisking continuously.
4. Season with salt and store in a sterilized jar.
Chimichurri:
1. Combine vinegar, salt, garlic, shallot and jalapeño. Let stand for 10 minutes.
2. Stir in cilantro, parsley, oregano and chives.
3. Using a fork, whisk in rapeseed oil.
4. Heat up a grill pan or grill over medium heat.
5. Lightly brush with rapeseed oil.
6. Grill the lettuce until outside is lightly charred but inside is still firm, about 2 minutes per side.
7. Transfer to a serving plate and season with sea salt and black pepper.
8. Serve together with rapeseed oil mayonnaise, chimichurri and some fresh dill.
1. Whisk together the egg yolks, vinegar and mustard.
2. Very slowly, add about half the oil, whisking continuously until thickened.
3. Add lemon juice and continue to gradually add the remaining oil, whisking continuously.
4. Season with salt and store in a sterilized jar.
Chimichurri:
1. Combine vinegar, salt, garlic, shallot and jalapeño. Let stand for 10 minutes.
2. Stir in cilantro, parsley, oregano and chives.
3. Using a fork, whisk in rapeseed oil.
4. Heat up a grill pan or grill over medium heat.
5. Lightly brush with rapeseed oil.
6. Grill the lettuce until outside is lightly charred but inside is still firm, about 2 minutes per side.
7. Transfer to a serving plate and season with sea salt and black pepper.
8. Serve together with rapeseed oil mayonnaise, chimichurri and some fresh dill.
The onions are an edible case for the tartare. Use white onions if you prefer a milder onion flavour. Ideal to put out as snacks while getting dinner ready.
Serves 4 Time 30min
500 g SJÖRAPPORT shrimps
300 g SJÖRAPPORT cold-smoked
salmon loin
3-4 small silver or yellow onions
1 tbs white wine vinegar
3 tbs butter
1 small bunch of lemon balm or other optional herb
Salt and pepper
Croutons heated in butter
Pickled mustard seeds (see below)
Pickled mustard seeds.
4 tbsp mustard seeds
150 ml water
50 ml spirit vinegar
100 ml sugar
1. Cut the salmon into cubes, approx. 3-4 mm. Wrap in plastic and put aside.
Serves 4 Time 30min
500 g SJÖRAPPORT shrimps
300 g SJÖRAPPORT cold-smoked
salmon loin
3-4 small silver or yellow onions
1 tbs white wine vinegar
3 tbs butter
1 small bunch of lemon balm or other optional herb
Salt and pepper
Croutons heated in butter
Pickled mustard seeds (see below)
Pickled mustard seeds.
4 tbsp mustard seeds
150 ml water
50 ml spirit vinegar
100 ml sugar
1. Cut the salmon into cubes, approx. 3-4 mm. Wrap in plastic and put aside.
2. Leaving the peel on, half the onions length-wise from root to top. Brush the section surfaces with oil. Brown the onions, section surfaces down, in a dry frying pan.
3. Put the onions in an ovenproof dish, section surfaces down. Add vinegar and butter in small knobs.
4. Bake in the oven for approx. 10 minutes (175 °C) until soft but not mushy.
5. Peel the onions, remove root and top. Separate the onion layers gently. Place the largest onion “cups” on a serving dish.
6. Mix the salmon cubes with chopped lemon balm, add salt and pepper to taste. Spoon the salmon tartar into the onion cups, sprinkle croutons and pickled mustard seeds on top.
Pickled mustard seeds.
1. Boil all the ingredients and stir until the sugar dissolves.
2. Transfer to a jar and leave to cool. Keep the jar in the fridge and the seeds will keep for several weeks.
3. Put the onions in an ovenproof dish, section surfaces down. Add vinegar and butter in small knobs.
4. Bake in the oven for approx. 10 minutes (175 °C) until soft but not mushy.
5. Peel the onions, remove root and top. Separate the onion layers gently. Place the largest onion “cups” on a serving dish.
6. Mix the salmon cubes with chopped lemon balm, add salt and pepper to taste. Spoon the salmon tartar into the onion cups, sprinkle croutons and pickled mustard seeds on top.
Pickled mustard seeds.
1. Boil all the ingredients and stir until the sugar dissolves.
2. Transfer to a jar and leave to cool. Keep the jar in the fridge and the seeds will keep for several weeks.
Confit salmon with fennel and aioli
Salmon gently cooked on low heat with a crispy salad and aioli.Serves 4 ; Time 45 MIN
500 g SJÖRAPPORT salmon fillet, cut into cubes of 1,5 cm
2 tbsp. salt + some for seasoning
1 tbsp. sugar
4 bay leaves
4 sprigs of thyme
1 tbsp. fennel seeds
4 garlic cloves
1 dl black olives1 tbsp. coriander seeds
1/2 lemon, grated zest and juice 5 dl olive oil, extra virgin
2 fennels
12 Brussels sprouts
1 bunch of radishes with leaves, rinsed
4 sprigs of dill, roughly chopped 4 tbsp. capers
1/2 lemon, juice
Aioli
1. Lightly crush salt, sugar, thyme, fennel seeds, garlic and lemon zest in a mortar.
2. Add capers, radishes, bay leaves and olives to the mixture. Put the salmon fillet in an ovenproof tray and pour the mixture onto it. Turn it gently together. Let it rest for 20 minutes in room temperature.
2 tbsp. salt + some for seasoning
1 tbsp. sugar
4 bay leaves
4 sprigs of thyme
1 tbsp. fennel seeds
4 garlic cloves
1 dl black olives1 tbsp. coriander seeds
1/2 lemon, grated zest and juice 5 dl olive oil, extra virgin
2 fennels
12 Brussels sprouts
1 bunch of radishes with leaves, rinsed
4 sprigs of dill, roughly chopped 4 tbsp. capers
1/2 lemon, juice
Aioli
1. Lightly crush salt, sugar, thyme, fennel seeds, garlic and lemon zest in a mortar.
2. Add capers, radishes, bay leaves and olives to the mixture. Put the salmon fillet in an ovenproof tray and pour the mixture onto it. Turn it gently together. Let it rest for 20 minutes in room temperature.
3. Preheat the oven to 120°C, forced air function, and heat up the olive oil to 40°C.
4. Pour the oil onto the salmon and turn it gently together so that every piece gets covered.
5. Cook in the middle of the oven for about 10 minutes until the salmon almost falls apart when you put a fork into it. Take out the tray and let the fish rest in the oil.
6. Divide the fennel and cut out the root. Slice it thinly.
7. Rip the leaves of the Brussels sprouts and slice the core thinly.
8. Sling the greens with capers, lemon juice and zest, salt and pepper. Put in a nice bowl. Drain of the oil from the salmon and serve all together with aioli as a starter or a light main course.
4. Pour the oil onto the salmon and turn it gently together so that every piece gets covered.
5. Cook in the middle of the oven for about 10 minutes until the salmon almost falls apart when you put a fork into it. Take out the tray and let the fish rest in the oil.
6. Divide the fennel and cut out the root. Slice it thinly.
7. Rip the leaves of the Brussels sprouts and slice the core thinly.
8. Sling the greens with capers, lemon juice and zest, salt and pepper. Put in a nice bowl. Drain of the oil from the salmon and serve all together with aioli as a starter or a light main course.
Chilli-tossed shrimp with garlic
- A great dish for an outing as it can be cooked over an open fire. Remember not to fry the shrimp for too long as this can make them a bit tough.
Serves 4 Time 10 min cooking
500 g SJÖRAPPORT shrimps with shell
2 red chillies
2-3 cloves garlic
100-200 ml oil
salt and black pepper
50 ml chopped flat-leaf parsley
juice of 1⁄2 a lemon
grilled or toasted bread to serve
1. Defrost and peel the shrimp. Slice the chilli and garlic thinly.
2. Heat up plenty of oil in a pan. Fry the shrimp, chilli and garlic over a high heat for a minute or so until they start to colour, and add salt and pepper to taste.
3. Remove the pan from the heat and fold in the parsley. Squeeze over a little lemon juice and serve with grilled or toasted bread.
2. Heat up plenty of oil in a pan. Fry the shrimp, chilli and garlic over a high heat for a minute or so until they start to colour, and add salt and pepper to taste.
3. Remove the pan from the heat and fold in the parsley. Squeeze over a little lemon juice and serve with grilled or toasted bread.
Asparagus salad with seaweed pearls
The oat/wheat grains make this salad a bit more substantial, but you can leave them out if you like. Use your own favourite spice mix.
Serves 4 ; Time 30min
2 bunches (250 g each) green asparagus
Salt
1 bunch spring onions
oil for frying
100 ml grains, e.g. wheat berries or oat groats
1 tbsp vinegar
2-3 tbsp rapeseed or olive oil
A pinch of IKEA PS spice mix with apple and fennel
50-100 ml crème fraîche
approx. ½ jar (just over 40 g)
SJÖRAPPORT seaweed pearls black
Serves 4 ; Time 30min
2 bunches (250 g each) green asparagus
Salt
1 bunch spring onions
oil for frying
100 ml grains, e.g. wheat berries or oat groats
1 tbsp vinegar
2-3 tbsp rapeseed or olive oil
A pinch of IKEA PS spice mix with apple and fennel
50-100 ml crème fraîche
approx. ½ jar (just over 40 g)
SJÖRAPPORT seaweed pearls black
1. Trim and boil the asparagus in lightly salted water for about a minute – it should still be slightly crispy. Cool in ice water to halt the cooking.
2. Trim the spring onions and fry in oil in a pan until they colour slightly.
3. Cook the grains as per the instructions on the pack. Drain the water and fry them until slightly crispy in a little oil in a pan.
4. Place the asparagus and spring onions onto a large dish. Whisk together the vinegar, oil and mixed spices into a vinaigrette and drizzle it over. Sprinkle on the grains. Add dollops of crème fraîche and seaweed pearls.
2. Trim the spring onions and fry in oil in a pan until they colour slightly.
3. Cook the grains as per the instructions on the pack. Drain the water and fry them until slightly crispy in a little oil in a pan.
4. Place the asparagus and spring onions onto a large dish. Whisk together the vinegar, oil and mixed spices into a vinaigrette and drizzle it over. Sprinkle on the grains. Add dollops of crème fraîche and seaweed pearls.
Salad with spicy salmon and avocado
A green salad with haricot verts, flavours of lime and a horseradish dressing.Serves 4 Time 25 min
500 g SJÖRAPPORT salmon fillet
190 g SÅS PEPPARROT horseradish sauce
150 g haricots verts
1 tsp. paprika powder
1/2 tsp. chilli powder
2 avocados
70 g mixed green salad
1 lime, juice
1/2 dl olive oil, extra virgin
Salt and black pepper
1. Bring 1 liter of lightly salted water to boil. Boil the haricots verts for 2 minutes, drain off and rinse under cold water to cool down.
2. Preheat a frying pan or grill pan really hot. Season the salmon with salt, black pepper, paprika and chilli powder. Grill the salmon on each side for approx. 30 seconds. Put on a tray to cool down and set aside.
3. Turn the beans with the green salad in a bowl. Add olive oil, lime juice, salt and black pepper. Divide the salad on four plates.
4. Cut the avocados in half, take out the core and cut into slices. Put them on top of the salad.
5. Slice the salmon thinly and put it on the salad. Drizzle some sauce over it and serve immediately!
Tomato oysters
The onions are an edible case for the tartare. Use white onions if you prefer a milder onion avour. Ideal to put out as snacks while getting dinner ready
Serves 4 Time 30min
Herb oil (makes a big portion; see below for tips on how to use the rest)
150 ml olive oil
50 ml chopped dill
50 ml chopped parsley
½ tsp. salt
6–8 tomatoes (seeds only)
1 tsp. salt
1 tsp. apple cider vinegar
2 tbsp. water
85 g SJÖRAPPORT seaweed pearls black
Dill and crown dill for serving
Serves 4 Time 30min
Herb oil (makes a big portion; see below for tips on how to use the rest)
150 ml olive oil
50 ml chopped dill
50 ml chopped parsley
½ tsp. salt
6–8 tomatoes (seeds only)
1 tsp. salt
1 tsp. apple cider vinegar
2 tbsp. water
85 g SJÖRAPPORT seaweed pearls black
Dill and crown dill for serving
Herb oil: Blend all ingredients well and place in a jar. You only need a couple of spoonfuls for this dish. Use the rest as a nice addition to any salad dressing or pasta dish, or as a nice finish on the Jerusalem artichoke purée.
1. Cut the tomatoes in halves or quarters (depending on size) and gently take out the seeds. Try to keep them stuck together as much as possible. (This recipe uses only the seeds; save the rest of the tomato for a pasta sauce or the like.)
2. Divide the seeds evenly between 8 small glasses or bowls.
3. Blend salt, vinegar, water, and seaweed pearls. Add it to the glasses with tomato seeds.
4. Top with dill and crown dill and serve with a spoon.
1. Cut the tomatoes in halves or quarters (depending on size) and gently take out the seeds. Try to keep them stuck together as much as possible. (This recipe uses only the seeds; save the rest of the tomato for a pasta sauce or the like.)
2. Divide the seeds evenly between 8 small glasses or bowls.
3. Blend salt, vinegar, water, and seaweed pearls. Add it to the glasses with tomato seeds.
4. Top with dill and crown dill and serve with a spoon.
Vegetable balls with baked celery root and gremolata
An easy cooked dinner that looks after itself!Serves 4 pers Time 1,5 min
40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
2 small celery roots, well washed
2 tbsp. + 1 dl olive oil, extra virgin
100 ml parsley, roughly chopped
1 lemon, juice and zest
1 garlic clove, grated
2 tbsp. Dijon mustard
Salt and black pepper
1. Heat the oven to 185°C.
2. Put the celery on an oven proof tray and combine with 2 tbsp. olive oil, salt and pepper. Bake for approx. 40–60 minutes until they’re cooked all the way through and the skin is golden brown.
3. Combine parsley, garlic and lemon zest in a bowl with your fingers to a gremolata.
4. Whisk Dijon mustard with lemon juice and the rest of the oil to a vinaigrette. Season with salt and pepper.
5. Fry the vegetable balls as instructed on the package.
6. Cut the celery in smaller pieces. Spread some vinaigrette on a big plate and put the celery and vegetable balls on top. Finish with some gremolata and a few drops of olive oil.
Summer salad with vegetable balls
A nice salad is a craving during summer!Serves 4 ; Time 25 min
40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
4 Chioggia beets (or any other kind of beets)
12 green asparagus, trimmed
100 ml tbsp. olive oil, extra virgin
2 avocados
1 garlic clove, grated
1 lemon, juice
4 carrots (different colours if possible)
12 radishes
100 g sugar snaps, divided in half lengthways
70 g green leaves (e.g. chard, spinach, baby gem), washed
50 ml mint leaves, roughly chopped
Salt and black pepper
1. Boil 2 of the beets in plain water until soft. Cool down, peel and slice thinly.
2. Preheat a grill pan or a normal pan really hot. Rub the asparagus with 1 tbsp. olive oil and grill until it has a nice colour. Put on a plate and season with salt, set aside.
3. Blend the avocados with a stick blender. Combine with garlic, lemon juice and salt in a bowl, set aside.
4. Peel the remaining beets, the carrots and wash the radishes. Slice thinly. Mix with the cooked beets, asparagus, sugar snaps, green leaves, mint, olive oil and lemon juice. Arrange on a plate.
5. Fry the vegetable balls as instructed on the package and rip them on top of the salad. Serve together with the avocado dip.
Roasted beet relish and vegetable balls & naan bread
An easy cooked dinner that looks after itself!Serves 4 - 6 pers Time 2 hours
20 pcs (320 g) of ALLEMANSRÄTTEN vegetable balls
8 beets, washed
Coarse sea salt
1 quantity of naan bread
1 tbsp. sherry vinegar (alt. red wine vinegar)
2 tbsp. olive oil, extra virgin
2 dl Turkish yoghurt for serving
2 tbsp. chives, finely chopped
1. Preheat the oven to 165°C.
2. Put the beets in an oven proof tray and cover in sea salt. Make sure the beets are completely covered.
3. Bake in the oven for approx. 1 hour until they are tender all way through. Cool down.
4. Make the naan breeds.5. Peel the beets and chop them into small pieces, use possibly a food processor and ”pulse” mix it roughly.
6. Dress with some sherry vinegar and olive oil.
7. Fry the vegetable balls as instructed on the package.
8. Put some of the beet relish, a fried vegetable ball or two and a spoon of yoghurt on top of each bread. Garnish with some chives.
Naan bread
Salt baked sweet beetroots diced into a relish becomes the best topping on your naan breads!Serves 12 pers Time 40 min
250 g wheat flour
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
125 ml water
2 tbsp. olive oil, extra virgin
1. Combine all the dry ingredients in a bowl.
2. Add the water and olive oil. Mix with a wooden spoon until blended. Flip it onto your worktop and knead it by hand until smooth.
3. Put it back in the bowl. Cover with clingfilm and let it rest for 15 minutes.
4. Flip the dough back onto the worktop and cut it into small squares, 5x5 cm. Roll into balls and flour them lightly. Cover with clingfilm and let it rest for another 10 minutes.
5. Heat up a frying pan on medium/high heat until it slightly smokes.
6. Roll the balls out as thin as you can. Use some flour underneath so that it won’t stick. Cook the bread one by one in the pan for about 30 seconds to 1 minute on each side. Be careful as they get easily burnt. The naan bread is done when it feels light and has a grilled colour.
7. Keep the bread under a towel to remain soft.
Vegetable balls with Brussels sprouts & pickled red cabbage
A lovely green dish, very well balanced with the flavours from the cabbage and herbsServes 4 pers Time 45 min
40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
300 g small potatoes
2+2 tbsp. olive oil, extra virgin
1 quantity of pickled red cabbage for serving
300 g Brussels sprouts
Herb crème fraîche
100 ml crème fraîche
1 tbsp. chives, minced
1 tbsp. parsley, minced
1/2 lemon, juice and zest
Salt and black pepper
1. Preheat the oven to 200°C. Put the potatoes in an oven proof tray and combine with 2 tbsp. olive oil and salt. Cook for 25 minutes until they are tender all way through and golden brown.
2. Make the pickled red cabbage.
3. Trim the Brussels sprouts and cut them in half through the root.
4. Fry the vegetable balls with the Brussels sprouts in 2 tbsp. of olive oil until golden brown.
5. Combine the crème fraiche with the minced chives, parsley and lemon juice/zest. Season with salt and pepper. Stir it together. Arrange everything on a plate and finish off with some pickled red cabbage.
Pickled red cabbage
Serves 1 jarTime 30 min + a week to infuse
200 ml vinegar
200 ml water
50 ml sugar
1+1 tsp. salt
2 bay leaves
1 tsp. coriander seeds
1/2 tsp. chili flakes
400 g red cabbage
1. Bring vinegar, water, sugar, 1 tsp. salt and spices to boil in a pot. Take of the heat and let infuse for 30 minutes.
2. Slice the cabbage thinly on a mandolin or with a knife and put it in a bowl. Combine with 1 tsp. salt and leave for 20 minutes to soften. Discard the liquid that comes off the cabbage and put the cabbage in a pickling jar.
3. Strain off the vinegar liquid and pour it over the cabbage. Put on a lid and let infuse in the refrigerator for at least one week before serving.
Warm radicchio and walnut salad with vegetable balls
Grilling the radicchios brings out the flavours from the salad, which suits perfectly with the walnut sauce!Serves 4 pers Time 50 min
40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
1 quantity of walnut sauce (see adjacent recipe)
1 large or 2 small radicchios
1 + 2 tbsp. olive oil, extra virgin
1 lemon, juice
Salt and black pepper
1. Make the walnut sauce.
2. Cut the radicchios in quarters or halves depending on size. Rub them with 1 tbsp. olive oil. Grill or fry on high heat until they are almost burnt and have a golden brown colour.
3. Fry the vegetable balls as instructed on the package.
4. Rip the salad into flakes and put it on a big serving plate. Rip and put vegetable balls on top and drizzle on some walnut sauce Finish with a few sprinkles of olive oil, lemon juice, salt and pepper.
Walnut sauce
A delicious sauce that can be served warm or cold. A tip is to use it as a dip sauce together with vegetables served as snacks.Serves 4 pers Time 50 min
800 ml milk
1 yellow onion, sliced
3 garlic cloves, sliced
2 bay leaves
50 g butter
1/2 nutmeg, grated
1/2 tsp. salt
125 g walnuts
2 tbsp. water
1/2 tsp. salt
200 g stale bread (preferably sourdough), roughly chopped
Black pepper
1 tbsp. sherry vinegar (alt. red wine vinegar)
1. Boil milk with onion, garlic, bay leaves, butter, grated nutmeg and salt. Take the heat down and simmer for 20–30 minutes.
2. Preheat the oven to 175°C. Put the walnuts on an oven proof tray and combine with water and salt. Roast in the middle of the oven for 10 minutes.
3. Remove and discard the bay leaves. Add the bread and 2/3 of the walnuts into the milk. Let the bread absorb the liquid. Add the vinegar and black pepper. Blend everything with a mixer until it’s smooth. Pour the hot sauce in a nice bowl, chop the remaining walnuts and place on top.
Huevos rancheros con vegetable balls
This is a perfect ”all in one pot dish” and the taste when dipping rye bread in the delicious sauce is beyond words.Serves 4 pers Time 35 min
40 pcs (640 g) of ALLEMANSRÄTTEN vegetable balls
2 onions, finely chopped
2 red peppers, finely chopped
2 garlic cloves, finely chopped
2 tbsp. olive oil, extra virgin
1 tsp. smoked paprika powder
1/2 tsp. cayenne pepper
1 tsp. sugar
1 tsp. cumin
1 can of blanched tomatoes
1 lime, juice
Salt and pepper
4 eggs
1. Fry onions, red pepper and garlic in a frying pan in olive oil until it becomes golden brown and tender.
2. Add all the spices and the tomatoes. Mash the tomatoes with a spoon into smaller pieces. Simmer for 5–10 minutes and season with salt and pepper.
3. Fry the vegetable balls as instructed on the package.
4. Take down the heat to the lowest level of the tomato sauce and add the vegetable balls. Give it a stir and make 4 “holes” in the sauce. Crack an egg into each hole. Put a lid on the pan and cook for another 5–10 minutes, until the egg whites are set. Sprinkle coriander and chives on top and serve with rye bread.
Vegetable ball wrap with avocado
A soft and tender wrap with avocado, hummus and vegetable balls.Serves 4 pers Time 30 min
40 pcs (640 g) of ALLEMANSRÄTTEN, vegetable balls
4 tbsp. of hummus
4 sheets of BRÖD TUNNBRÖD soft thin bread
2 avocados
4 spring onions, finely sliced
50 ml mint leaves, roughly chopped
1 tbsp. olive oil, extra virgin
1/2 lemon, juice
Salt and pepper
1. Spread out the soft thin bread on the worktop. Take half an avocado and spread it out by mashing it with a fork. Next to the avocado, spread out some of the hummus.
2. Combine spring onions, mint, olive oil, lemon, salt and pepper. Divide it on top of the avocado and hummus.
3. Oven roast or pan fry the vegetable balls as instructed on the package. Put them on a piece of paper to dry. Rip them in half and put them on top. Roll it up tightly, and wrap them in some parchment paper.
Mini wrap rolls with marinated salmon and mustard sauce
Quick and easy made food, perfect as a welcome toast, for the picnic or the buffet.Serves 4 pers Time 15 min
2 slices of BRÖD TUNNBRÖD soft thin bread
200 g SJÖRAPPORT cured salmon
50 g butter, room temperature
200 g SÅS SENAP & DILL sauce for salmon
35 g salad mix
50 ml picked herbs for garnish
1. Butter the bread and add slices of salmon on top.
2. Cover the salmon with sauce and salad. Roll up and cut into 2 cm pieces. Place it on a nice tray with the cut side up.
3. Decorate with salad leaves and picked herbs. Drizzle some sauce on top and serve.
Waffles with shrimp
Trust us, once you pair your waf es with savoury toppings like silky, salty salmon, there will be no turning back.Serves 4 pers Time 25 min
240 g VÅFFLOR waffles
500 g SJÖRAPPORT shrimps with shell
200 ml crème fraîche
1⁄2 of a red onion, finely chopped
1 bunch of asparagusgar
100 ml sugar
1. Defrost the waffles and fry them in a skillet with butter until they’re golden brown. Season with a bit of salt.
2. Mix the crème fraîche with the chopped onion in a small bowl.
3. Cut the asparagus on the bias into 1-inch pieces. Sauté for about 3 minutes until crisp-tender, stirring often.
4. Top the waffle hearts first with the crème fraîche and onion mixture, layering on 3 or 4 peeled shrimp, and top it off with the asparagus.
Waffle party with various toppings
Savoury waffles with fresh and healthy toppings like cottage cheese, lingonberries, vegetables and marinated salmon.Serves 4 ; Time 20 min
Gardener’s waffles
240 g VÅFFLOR waffles
300 g cottage cheese
1 carrot
10 cm of leek
1 tray of cress
50 g dried cranberries
Peel and grate the carrot. Slice the leek finely. Cut the cress and combine it with the carrot and leek in a bowl. Prepare the waffles according to the instructions on the package. Add cranberries and shuffle around with a fork. Place a dollop of cottage cheese on each waffle heart. Add the carrot and leek salad.
240 g VÅFFLOR waffles
300 g cottage cheese
1 carrot
10 cm of leek
1 tray of cress
50 g dried cranberries
Peel and grate the carrot. Slice the leek finely. Cut the cress and combine it with the carrot and leek in a bowl. Prepare the waffles according to the instructions on the package. Add cranberries and shuffle around with a fork. Place a dollop of cottage cheese on each waffle heart. Add the carrot and leek salad.
Fisherman’s waffles
240 g VÅFFLOR waffles
200 g SJÖRAPPORT cured salmon
2 tbsp. SENAP GROV
whole-grain mustard
200 ml crème fraiche
2 stems of dill
Mix mustard and crème fraiche in a bowl. Prepare the waffles according to the instructions on the package. Place one slice of marinated salmon on each waffle heart. Add a spoon of mustard crème fraiche and decorate with a sprig of dill. carrot and leek salad.
240 g VÅFFLOR waffles
200 g SJÖRAPPORT cured salmon
2 tbsp. SENAP GROV
whole-grain mustard
200 ml crème fraiche
2 stems of dill
Mix mustard and crème fraiche in a bowl. Prepare the waffles according to the instructions on the package. Place one slice of marinated salmon on each waffle heart. Add a spoon of mustard crème fraiche and decorate with a sprig of dill. carrot and leek salad.
Lumberjack’s waffles
240 g VÅFFLOR waffles
300 g cottage cheese
80 g fresh lingonberries (alt. pomegranate seeds)
2 stems of fresh mint
Prepare the waffles according to the instructions on the package.Place a dollop of cottage cheese on each waffle heart and add lingonberries. Garnish with a few leaves of mint and serve.
240 g VÅFFLOR waffles
300 g cottage cheese
80 g fresh lingonberries (alt. pomegranate seeds)
2 stems of fresh mint
Prepare the waffles according to the instructions on the package.Place a dollop of cottage cheese on each waffle heart and add lingonberries. Garnish with a few leaves of mint and serve.