All posts tagged “salmon

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Pelikan, Stockholm

Filip and ham hock

Pelikan is a legendary Stockholm establishment I’ve longed to visit for ages. It’s been around for as long as any living person can remember, and has the same air of grand old lady as Judi Dench. I’m currently reading a book about poor Stockholmers at the turn of the century where Pelikan was the place to go if you wanted to splash out a little. Pelikan serves traditional Swedish food in style of Den Gyldene Freden but at truly huge portions, and a more digestible price. It’s now one of my favourite places in Stockholm.

Shrimp sandwich

We visited on a busy Friday night, but the service was impeccable (contrary to stories I’ve heard from previous guests). Pelikan’s staff are little older than the average Stockholm waiters, and they take great pride in their work. This, as far as I understand, means they can be very grumpy sometimes, but also brilliant. My brother’s starter was a delicious trio of herring, with wonderful cumin cheese and crisp bread. My starter, gubbröra, is a Swedish classic of anchovies, red onion, fresh herbs in sours cream on dark, sweet rye bread,  which was also delicious. The most insane starter was Fredrik’s shrimp sandwich, which was about the size of two mains. It was great, but should really have been presented as a main (to share).


The mains were great, both in size and taste. Filip’s ham hock was the size of a cauliflower head, servedwith hutspot and three different kinds of mustard. A true classic. My meatballs were also huge, with lovely lingonberry and proper salted cucumber in cream sauce. As far as meatballs go, I prefer the ones served at Den Gyldene Freden, but these still tasted very Swedish. Fredrik’s salmon was luckily smaller than his starter, and slipped down easily. Pelikan is as much about the food as the ambience: the huge old beer hall transports you back to old times lost. Enjoying traditional herring in the light of candles and the pale Stockholm night is quite a treat. Just be prepared to bring a doggy bag home.

Pelikan, Blekingegatan 40, 116 62 Stockholm. 08-556 090 90. Reservation recommended.

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Great little Italian – La bottega no. 3

La Bottega No. 3Tiny and busy, Bottega no. 3 is already a neighbourhood favourite in Chatelain. It’s the perfect alternative Italian, with slightly kitsch decor, personable service and good music  – not to mention great pasta. Despite the tiny kitchen, they also manage to cater for larger groups by serving three big antipasti platters to a company of twelve, and then a selection of the chef’s pasta – all to share on oddly matched china.

Antipasti platterThe scrumptious antipasti platter is packed with all kinds of delicacies, like truffle infused salami, mustardy ham, broccoli soufflé and several kinds of cheese – the nutty, tangy kind that almost stings a bit. Matched with good wine, and nice music streaming out from the huge speakers in the window, it’s a snug place to see an evening away.

Truffle pastaThe pasta we were served came in three formats: one for the veggies with truffle and mushroom, some with salmon and capers, and some with duck and ginger, all served on three huge platters to us to scoop from. They were all of perfect consistency, and the sauces well-paired. The unconventional duck was my favourite, but the vegetarians were also satisfied with their slightly more limited selection. The final of the evening, tiramisu and apple cake, set the comfort tone high. Bottega No. 3 is a little pricey, but serve reliably tasty pasta, and everything surrounding the eating experience is very pleasant. We left satisfied and in high spirits. 

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Baked eggs with salmon and horseradish

Baked eggs with salmon and horseradish

Small things are great. My love of breakfast has found yet another friend in ramekins – small glass cups that you can make a miniature of just about anything in – ice cream, pies – and lovely eggs. These baked eggs are perfect for brunch, adapted from Jamie Oliver’s baked eggs with haddock. I like a bit of spice in my breakfast so went for smoked salmon with freshly grated horseradish instead. Together with silky creamed spinach and crunchy spring onion, it’s really quite delicious.

For two baked eggs, you need:

  • 2 small oven-proof dishes (or try bake two eggs in a medium dish, it should work as well)
  • 2 slices of smoked salmon
  • a handful of shopped spring onion
  • two handfuls of fresh spinach
  • 1/2 dl grated horseradish
  • Cream
  • Nutmeg, salt and pepper to taste

Horseradish, spring onion and spinach

Start by setting the oven to 180 degrees. In a pan, wilt the spinach, then squeeze it dry in a colender, and chop it roughly. Grate the horseradish and chop the spring onion. Mix the spinach, spring onion and horseradish with some cream, and add nutmeg to it (freshly grated is nicest). Dish these out in two buttered ramekins, and place a slice of smoked salmon on top. Finish it by carefully cracking an egg on each, and adding cream around the edge of the egg whites so that the salmon is fully coated. Add some salt and pepper on top, and put in the oven for about 20 minutes, or until the whites of the eggs have just set. Serve with toast, orange juice and coffee for a simple but delicious brunch.

Preparing baked eggs and salmon

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Den Gyldene Freden, Stockholm

Swedish meatballs

Den Gyldene Freden is a legendary place. By some measures the oldest restaurant in the world, it’s a Swedish institution that has sheltered many famous artists and poets. Frequented by Sweden’s most famous ‘troubadour’ (singer-songwriter seems like a misnomer) Carl Michael Bellman in the 18th century, it was bought by painter Anders Zorn, famous for lavish depictions of voluptuous Dalecarlian ladies, in the early 1900s.


In the 20th century it was the hang-out for legendary singers Evert Taube and Cornelis Vreesvijk. Cornelis, a brilliant lyricist but notorious drunk, wrote a beautiful song about trying to stay sober by taking antabuse in this place. I used to listen to it as a child without understanding the lyrics, but one doesn’t need to speak Swedish to hear the exhausted helplessness of the song.

Toast with bleak roe

These days, Den Gyldene Freden (= the golden peace – it was named after the Swedish peace with Russia in 1721, the ‘golden’ bit being that Sweden was allowed to keep Finland) serve gourmet food. Being a Stockholm restaurant, it’s by no means cheap, but it’s a great place to sample traditional, delicious Swedish food in a beautiful setting packed with history. The service is excellent and personable.

Baby reindeer entrecote

We had some great starters, the best one being the best bleak roe toast I’ve had in my life. Fredrik had gorgeous chanterelle ‘dumplings’ called kroppkakor, and we also sampled different types of herring. All this was of course accompanied by aqvatit, the local  spirits normally eaten with fish and traditional food.

Salmon with lobster sauce

For mains, I had an entrecote of reindeer veal (yes, one of these cute creatures) which was so gamey is almost tasted livery. It was very filling. Fredrik had a steamed fillet of salmon with lobster sauce, light and perfectly seasoned. We also tried reindeer sausage, smokey and heavy – perfect in the cold winter night. It came with pears and carrot pure, which was quite refreshing. My brother had the ultimate classic – meatballs (pictured at the top), with lingonberry, cream sauce and potatoes.

Cheese board

The French cheese selection with home-made crisp bread and jams  was the only thing that wasn’t nordic. While I would have liked to stay in the Nordic region food-wise, these were a delicious end to a thoroughly enjoyable meal.